CLASSIC CHICKEN VESUVIO
This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
- Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
- Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
- Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
- Bake in the preheated oven for 1 hour.
- During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
- Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.
Nutrition Facts : Calories 616.8 calories, Carbohydrate 30.5 g, Cholesterol 157.1 mg, Fat 33.6 g, Fiber 4.6 g, Protein 36.9 g, SaturatedFat 12.8 g, Sodium 859.2 mg, Sugar 3.4 g
CHICKEN VESUVIO
Healthy, flavorful marinated, then baked chicken dish featuring potatoes, fresh lemon juice, garlic, mushrooms, and olives.
Provided by ISYBEL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.
- Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes. Transfer chicken and vegetables to platter, and pour pan juices on top.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 58.3 g, Cholesterol 98.8 mg, Fat 5.3 g, Fiber 7.5 g, Protein 46.4 g, SaturatedFat 1.1 g, Sodium 170.2 mg, Sugar 3.1 g
CHICKEN VESUVIO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
- Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
HARRY CARAY'S CHICKEN VESUVIO
Make and share this Harry Caray's Chicken Vesuvio recipe from Food.com.
Provided by mykidslightmylife
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12 inch ovenproof skillet, heat oil and whole garlic over medium high heat 4 to 5 minutes till garlic is golden. Remove from skillet. Add potato strips and cook 15 minutes or until golden, turning often. Remove and pat dry.
- Add chicken, skin side down, to hot oil. Brown slowly over medium heat, about 10 minutes. turn chicken skin side up and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add wine to skillet and return potatoes and garlic to skillet. Place skillet in 400 degree oven and bake, uncovered, 25 minutes or until chicken is done, basting last 10 minutes with pan juices.
- Serve the baked chicken with juice and potatoes. makes 4 servings. Note: If you don't have an ovenproof skillet, prepare recipe on range top in regular skillet then transfer to 13x9 baking dish.
CHICAGO'S CHICKEN VESUVIO
This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
- Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.
- Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top.
- Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 12.2 g, Cholesterol 81.4 mg, Fat 16.4 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 4 g, Sodium 174.4 mg, Sugar 1.4 g
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