Chicken Potato Marinara

[As I scoured the web to find delicious and hearty dishes to try, I came across a blog called Craving Haven. Though not a kosher blog – by any means – it has some really nice recipes that can be adapted or left as they are, therefore I will definitely be back again and again. Meanwhile, below is a recipe, I made last evening. CS]

Chicken Potato Marinara


  • 1 lb chicken drumstick
  • 4 pcs large red potatoes, quartered and peeled (optional)
  • 1/2 cup green peas
  • 1 cup homemade marinara sauce *
  • salt and pepper
  • bay seasoning
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup chopped onion
  • 1 cup water


  1. In a preheated skillet, pour oil, then add garlic, onion. Cook until garlic is browned and onions, transparent. Add the chicken, cook covered until chicken are cooked. Season with bay seasoning. Cook for 2 minutes more.
  2. Add water, bring to a boil. Add potatoes, and cook until fork tender.
  3. Add the marinara sauce. Simmer for 10 minutes. Season with salt and pepper. Add the green peas. Cook for 10 minutes more or until the chicken are cooked through.


* Meaty Marinara Sauce


  • 2 pcs yellow onion, peeled and chopped
  • 4 tbsp olive oil, divided
  • 6 cloves garlic, minced
  • 1 lb ground turkey (You may omit the ground turkey if you prefer just the sauce)
  • 2 tbsp dried herbs (or Italian seasoning)
  • 1/2 cup red wine (optional)
  • 12 cups fresh roma tomatoes, peeled, seeded and quartered
  • salt and pepper
  • old bay seasoning

You may omit the ground turkey if you prefer a parve sauce


  1. Heat olive oil. Add onions and cook slowly until they caramelize. Add garlic and dried herbs. Cook for 5 minutes.
  2. De-glaze the pan with 1/2 of the red wine and cook for 2 minutes more. Add the tomatoes and their juice, stir to combine. Bring to a simmer and cook low, stirring occasionally for at least two hours, depending on the water content of the tomatoes.
  3. The sauce should be thick with much of the water evaporated to concentrate the flavor. Add salt and pepper to taste.
  4. In a separate skillet, heat remaining oil, add and cook the ground turkey, and cook until brown. Season with salt and pepper and 1/2 tsp of old bay. Cook thoroughly. Mix with marinara sauce and simmer low for an hour. Serve together with your favorite pasta or meat.

Enjoy, gentle reader, enjoy!


5 Responses to “Chicken Potato Marinara”

  1. 1 Roberto Farnelli
    January 8, 2013 at 5:15 am



  2. January 8, 2013 at 6:20 am

    Sounds delicious. A variation on cacciatore. I think since the dish is fleishik anyway, go ahead and make the meat fleishik as well, as long as we having a grand time with this dish. But I think I can see a way to integrate the preparation of the sauce into the dish itself, eliminating a whole step and some extra dishwashing. How about that? About what you said Re non-kosher sites: you would be amazed how many dishes you can make from non-kosheeer cookbooks, with minimal (and sometimes no) adjustment whatsoever. Some of my initial culinary “bibles” were non-kosher: Julia Child, Jacques Pepin, Silver Palate, Joy of Cooking, Martha Stewart etc. In my early catering days I just couldn’t be without her hors d’oeuvres cookbooks. Oy yeah and Barbara Kafka. Hey let’s ask your readers: what are the early cookbooks that inspired you the most?


  3. January 12, 2013 at 11:19 pm

    My spouse and I stumbled over here different web page and thought I may as
    well check things out. I like what I see so now i’m following you. Look forward to exploring your web page again.


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