Spinnin Chick Can Vesuvio Recipes

CLASSIC CHICKEN VESUVIO

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.

CLASSIC CHICAGO CHICKEN VESUVIO

Steps:

• In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved.
• Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight.
• Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
• Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry.
• Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside.
• Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes.
• Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately.

SLOW COOKER CHICKEN VESUVIO

Steps:

• Season the chicken thighs on both sides with salt and pepper to taste.
• In a large skillet over medium/high heat, brown the chicken thighs on both sides, four at a time.
• Place four chicken thighs in the bottom of a slow cooker.
• Top the thighs with half of the cut up potatoes. Season the potatoes with salt and pepper.
• Top the potatoes with the remaining browned chicken thighs and the remaining potatoes that have been seasoned with salt and pepper.
• Pour the capers over the potatoes in the cooker and top evenly with the shallots.
• Add the wine to the skillet and over medium/low heat, stir in the chicken broth making sure to scrape up the browned bits from the bottom of the pan.
• Stir in the thyme and butter until melted.
• Pour the pan sauce over the chicken and potatoes in the slow cooker.
• Cover and cook on low for 8 hours.
• Right before serving add the fresh lemon juice and stir.
• Remove the chicken and potatoes with a slotted spoon and serve.

CHICAGO'S CHICKEN VESUVIO

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.

CHICKEN VESUVIO

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.

"SPINNIN' CHICK-CAN VESUVIO"

Steps:

• Preheat the grill to 350 degrees F.
• For the chicken: Trim the excess skin from the chickens and rinse the inside and outside, under cold running water. Pat dry with paper towels. Coat the chickens with olive oil to help the rub adhere. In a small bowl, add the sea salt, black pepper, oregano, chopped parsley, 9 cloves chopped garlic and the zest of 2 lemons. Combine well and coat the chickens with the spice mixture.
• Remove the beer from the cans and set aside. Rinse out the cans and pour 1-ounce of olive oil, 2 ounces of the chicken broth, and 2 ounces white wine into each can. Using 1/2 of the remaining lemon, squeeze some juice and 4 cloves of garlic into each can. Sprinkle the top of the cans with leftover spice mixture. Insert the beer cans into the chickens and arrange upright on the grill. Roast the chickens until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 hour.
• For the vegetables: Slice the shallots and mushrooms and add to a small bowl. Season with salt and pepper, to taste. Preheat a grill pan and add the mushroom mixture. Cook until grill marks appear and texture softens a bit. When ready, transfer the mixture to a large piece of foil. Add 3 cloves of garlic, juice from the remaining 1/2 lemon, the peas, 1-ounce of olive oil, 1-ounce of chicken broth, and 1-ounce of white wine.
• Carefully wrap the foil around the mixture to enclose and transfer to the grill for approximately 15 minutes.
• When the chickens are fully cooked, remove from the grill to a cutting board and let rest for 10 minutes.
• Remove the cans from the chickens, and wrap the chickens in foil, laying them breast side down. Pour the contents of the cans into a small pan and put on the hot grill. Simmer until the sauce is reduced by half.
• Cut the chicken with poultry sears and arrange 1/2 a chicken on each plate. Remove the vegetables from the foil and evenly divide among the plates. Drizzle the chicken and vegetables with the reduced sauce and sprinkle lightly with the Romano. Garnish with oregano sprigs, chopped parsley, and lemon twists.

CHICKEN VESUVIO

Steps:

• Preheat oven to 450°F. 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.
• 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 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
• 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.

CHICKEN BREASTS ITALIAN VESUVIO

Steps:

• 1. Pre-heat oven 350F. Arrange chicken in a shallow baking pan. Arrange potatoes in same pan. Sprinkle chicken and potatoes with salt and pepper.
• 2. Combine vegetable oil, lemon juice, garlic and Italian seasoning ,and brush on chicken and potatoes.
• 3. Cook 50-55 minutes, until chicken juices run clear. Insert a meat thermometer into thickest part of chicken. Temperature should read 170F. Put meal on a warm platter and serve. Green beans or peas would be a nice addition.
• 4. Oh! ...and you might like to try my other chicken breast recipe: "GREEN FIRE CHICKEN BREAST"