chicken vesuvio - chicago version
(1 rating)
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We had this many years ago and I just saw a special that mentioned it so I went looking for the recipe. This one comes from Epicurious.com and tastes the way I remember it. I hope you like it as much as we do.
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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
1 Hr
Ingredients For chicken vesuvio - chicago version
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4 1/2 lbwhole chicken
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1 Tbsporegano, dried
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1 tspgarlic powder
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3 Tbspolive oil (i'm alergic so i use canolla)
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2 lbrusset or your favorite potato peeled and sliced thick
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6 lgcloves of garlic peeled
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1/2 tspor more crushed dried red pepper
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1/2 cchicken stock or broth
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1 cthawed frozen peas
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fresh parsley (optional)
How To Make chicken vesuvio - chicago version
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1Preheat oven to 450'
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2Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
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3Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté two minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
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4Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve. YUM!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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