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Chicken Vesuvio Recipe

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This recipe for Chicken Vesuvio, by , is from The Salvadore Family Cookbook Project, 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!

Contributor:  
Contributor:  
Edward Salvadore

Category:
Category:

Ingredients:  
Ingredients:  

1- 3 to 4 lb chicken cut into 8 pieces
1 cup frozen peas blanched
1 tps salt
1 tps pepper
2 tps oregano
2 tbs minced garlic
3 large baking potatoes cut into 1" wedges
6 tbsp olive oil
4 large cloves of garlic minced
1 1/4 cups chicken stock
1 cup of dry white wine
2 tbs of chopped parsley
1/4 cup of grated parmesan and asiago cheese blended together

Directions:
Directions:
Preheat oven to 400ºF degrees.

In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper. Spread the potatoes out in an even layer (it’s O.K. if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano.
In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.



Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp.

 

 

 

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