Nana's Chicken Pot

• 2 large onions, sliced
• 1 (29 ounce) canpeeled plum tomatoes
• 2 tablespoons oregano
• 1 whole chicken, cut in pieces
• 4 potatoes
• 1 (14 ounce) can peas
• salt
• pepper

1. Slice 2 large onions into rings then lay them in the bottom of a dutch oven or soup pot with tight lid.
2. Break up the tomatoes by hand and pour all the tomatoes and the juice left in the can over the onions.
3. sprinkle with salt, pepper and 1 tablespoon of oregano.
4. Lay your chicken pieces over the tomatoes.
5. Sprinkle with salt pepper and remainder of oregano.
6. Put the lid on the pot and cook about 1 hour on stove at low heat.
7. Do not stir!
8. After chicken has cooked for an hour, cut the potatoes in chunks and add them to the pot.
9. Do not stir!
10. Continue to cook on low heat until the potatoes are fork tender about 20 more minutes.
11. When potatoes are done add the can of peas and all the juice.
12. Trust me on this!
13. Add the juice!
14. Turn off the heat and let sit for about 5 minutes, just to warm the peas.
15. Scoop up all layers into large soup bowls and serve with warm crunchy Italian Bread!
16. Enjoy!

onions, tomatoes, oregano, chicken, potatoes, peas, salt, pepper

Taken from www.food.com/recipe/nanas-chicken-pot-479374 (may not work)