Side Pannel
Chicken Vesuvio- Chicago Style
Chicken Vesuvio- Chicago Style
- Recipe Submitted by Herb on 11/21/2014
Category: Main Dish, Dinner Party, Chicken
Ingredients List
- 3 pounds bone-in, skin-on chicken pieces
- Salt and pepper
- Dried oregano
- Granulated garlic
- Potato wedges, about 4 russets or 6 reds
- Equal parts white wine and chicken broth. Marie used 1-1/2 cups of each
- 10-12 whole garlic cloves
- 1 cup frozen peas
Directions
1. Season chicken with salt, pepper, oregano and garlic.
2. Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.
3. Add garlic cloves to the skillet and cook until golden brown.
4. Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas the last 15 minutes of cooking.
5. Bake at 375F until chicken is cooked, about 1 hour and 15 minutes.
2. Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.
3. Add garlic cloves to the skillet and cook until golden brown.
4. Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas the last 15 minutes of cooking.
5. Bake at 375F until chicken is cooked, about 1 hour and 15 minutes.
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