Pollo Napolitano

Great Italian chicken dish, simmered very slowly under glass (for forty minutes) after sealing with a brief stir-fry, along with four cloves of garlic. I made the neapolitan salsa in the same pan, adding the various ingredients one by one (including the tomato puree), stirring frequently.

The peas were fresh from the Co-op, so I spent ten minutes or so extracting the peas from the pods. Cooked separately in salted water for ten to fifteen minutes under glass.

Utterly delicious meal! Often eaten with a dressing of grated Parmigiano Regiano (or some other Italian cheese), but the dish is fine all by itself.