chicken vesuvio - chicago version
(1 RATING)
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.
No Image
prep time
25 Min
cook time
1 Hr
method
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yield
6 serving(s)
Ingredients
- 4 1/2 pounds whole chicken
- 1 tablespoon oregano, dried
- 1 teaspoon garlic powder
- 3 tablespoons olive oil (i'm alergic so i use canolla)
- 2 pounds russet or your favorite potato peeled and sliced thick
- 6 large cloves of garlic peeled
- 1/2 teaspoon or more crushed dried red pepper
- 1/2 cup chicken stock or broth
- 1 cup thawed frozen peas
- - fresh parsley (optional)
How To Make chicken vesuvio - chicago version
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Step 1Preheat oven to 450'
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Step 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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Step 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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Step 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!
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