Chicken Neapolitan

• 3 (2 3/4 lb.) chickens
• 3 pieces garlic, diced fine
• 2 medium onions, quartered
• 5 medium potatoes
• 2 lb. mushrooms
• 4 to 5 large carrots
• 4 c. diced tomatoes
• 2 c. peas
• 10 bay leaves
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 Tbsp. oregano
• 1/2 Tbsp. basil
• 1 1/2 c. Rhine wine
• 1 c. chicken stock
• 1 c. beef stock

1. Baste the chicken with olive oil.
2. Brown 30 minutes at 350u0b0. Then season the chicken and vegetables with the bay leaves, salt, pepper, basil and oregano.
3. Add wine, chicken and beef stock. Cover with water; sprinkle with salt, pepper, basil and oregano. Cover pan with tin foil.
4. Bake at 275u0b0 for 2 hours.

chickens, garlic, onions, potatoes, mushrooms, carrots, tomatoes, peas, bay leaves, salt, pepper, oregano, basil, rhine wine, chicken stock, beef stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383610 (may not work)