Chicken Vesuvio - Chicago Version

★★★★★ 1 Review
paintedcookie avatar
By Judy Kaye
from Hazelwood, MO

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.

serves 6
prep time 25 Min
cook time 1 Hr

Ingredients

  • 4 1/2 lb
    whole chicken
  • 1 Tbsp
    oregano, dried
  • 1 tsp
    garlic powder
  • 3 Tbsp
    olive oil (i'm alergic so i use canolla)
  • 2 lb
    russet or your favorite potato peeled and sliced thick
  • 6 lg
    cloves of garlic peeled
  • 1/2 tsp
    or more crushed dried red pepper
  • 1/2 c
    chicken stock or broth
  • 1 c
    thawed frozen peas
  • fresh parsley (optional)
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How To Make

  • 1
    Preheat oven to 450'
  • 2
    Sprinkle 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.
  • 3
    Add 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.
  • 4
    Cover 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!

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