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Chicken Vesuvio Recipe

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This recipe for Chicken Vesuvio, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim & Kathy Edwards
Added: Wednesday, August 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. frozen peas
1/2 c. olive oil
4 large Idaho potatoes, peeled & quartered lengthwise
10 whole garlic cloves
1 whole roasting chicken (about 4 lb), cut into 8 pieces
1-1/2 c. white wine
1 tsp. salt
1 tsp. pepper
1 tbsp. oregano
1 tbsp. granulated garlic
1/3 c. chopped parsley
1-1/2 c. chicken broth

Directions:
Directions:
Heat oven to 375║. Blanch peas by placing them in boiling water for 1 minute and then rinsing with cold water to stop the cooking process. Drain and set aside.

In a large roasting pan, heat olive oil over medium heat. Add potatoes and garlic cloves; sautÚ until potatoes are golden brown (about 8 minutes). Remove garlic cloves from roasting pan and discard. Remove the potatoes and set aside.

Add chicken to pan and sautÚ lightly on both sides until golden brown. De-glaze pan with white wine and reduce by half. Return the potatoes to pan. Season potatoes and chicken with salt, pepper, oregano, garlic, and parsley. Add chicken broth and transfer roasting pan to oven for 45 minutes or until chicken reaches an internal temperature of 155║.

Place chicken on a serving plate and arrange the potatoes around it. Pour sauce from pan over the chicken and sprinkle peas on top.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is from Chef Paul Katz, Harry Caray's Chicago Restaurant. We have made this recipe and it really is good!

 

 

 

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