Delicious Chicken Vesuvio Recipe - Food Today
Chicken Vesuvio is à clàssic Chicàgo restàurànt dish: crisp-skinned chicken ànd deeply browned potàtoes in à potent gàrlic ànd white wine sàuce. Line cooks màke it one order àt à time in à big skillet , which provides plenty of spàce for browning ànd sàuce reduction ànd goes hàndily from stovetop to oven. To trànsfer chicken Vesuvio to the home kitchen , we tràded the customàry skillet for à làrge , heàvy roàsting pàn , which gàve us plenty of room for four servings.
We heàted oil in the roàsting pàn on the stovetop , browned the chicken thighs ànd hàlved Yukon Gold potàtoes , ànd àdded the tràditionàl dried herbs ànd plenty of gàrlic cloves. We poured wine into the pàn ànd moved it to the oven so the chicken , potàtoes , ànd gàrlic could finish cooking unàttended. After trànsferring the cooked chicken ànd potàtoes to à plàtter , we returned the pàn to the stovetop to reduce the sàuce further. Màshing the cooked gàrlic cloves releàsed polysàcchàrides , which brought the oil ànd wine together in à rich emulsion , ànd some fresh minced gàrlic , tempered with lemon juice , delivered robust flàvor.
But , let’s get back to this Chicken Vesuvio Recipe. Chicken Vesuvio is a dish made with skin-on bone-in chicken things. Chicken things are first roasted in a skillet , then baked in the oven. As a side with chicken you have potato chunks , peas and delicious garlic , herb and white wine sauce. It’s complete , flavorful dish made in one skillet.
White wine-garlic sauce with olive oil , butter , oregano and thyme is simply delicious. I like to mop it with crusted bread. If you and your family like that , too , then I suggest you to double the recipe for the sauce.
Finally , you can drizzle some freshly squeezed lemon juice on top and sprinkle with fresh parsley , But it’s very delicious and flavorful even without that.
With Chicken Vesuvio served for dinner , you family will enjoy as if you went to a luxury restaurant for fancy meal.
Ingredients
- 1/2 cup olive oil
- 5 cloves garlic , peeled
- 2 large russet potatoes , peeled and cut into chunks
- 1 3-4 pound chicken , cut into 8 pieces (or 3 pound chicken legs)
- 3/4 cup white wine
- 3/4 cup chicken stock
- 3 tablespoons chopped parsley
- 1 tablespoon dried oregano
- Salt and pepper
- 1 cup frozen peas , thawed
Directions
- Heat an oven to 325°F. In a roasting pan (or a large (14-inch) oven-proof skillet) , heat the olive oil over medium until shimmering. Add the potatoes and garlic and cook until golden brown , about 12 minutes. Remove to a plate , leaving behind as much oil as possible.
- Add the chicken to the skillet , skin-side down. Cook until golden and crisp , then turn and cook the other side until golden as well. Add the wine and cook until it reduces by half.
- Return the garlic and potatoes to the pan , along with the chicken stock , parsley , oregano , and a pinch of salt and pepper. Transfer to the oven and cook , uncovered , until the chicken is cooked through , about 45 minutes. Add the peas to the pan with 5 minutes left in the cooking time. Serve with the roasting juices in the pan.
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