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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Vesuvio Recipe

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This recipe for Chicken Vesuvio is from The Andino / Arellano Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole chicken, cut-up
2-4 potatoes, quartered
4 green onions
8 mushrooms
8 cloves garlic
3 tbsp. olive oil
1 cup peas
3/4 cup white wine
3/4 cup chicken broth
1 tbsp. dried oregano
1 tsp. salt
1 tsp black pepper (optional)
Chopped parsley
Directions:
Directions:
1. Season chicken and potatoes with salt, pepper and oregano.
2. In a large frying pan, saute potatoes until golden. Remove from pan and set aside.
3. Saute chicken pieces until brown. Remove from pan and set aside.
4. Add more oil to the pan and saute garlic, sliced green onions and quartered mushrooms for 2 minutes.
5. Deglaze the pan with wine and broth. Bring to a boil and slightly reduce the liquid.
6. Place the chicken pieces and potatoes in a baking dish and pour sauce over the top.
7, Bake covered at 350º for 25 minutes. Then add the cooked peas and bake for an additional 5 minutes.
8. Remove the chicken and potatoes to a serving dish and pour sauce on top. Sprinkle with parsley.

 

 

 

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