Chicken Vesuvio
"This is a little variation of a recipe I saw on the Food Network. Takes a little while, but so yummy! Serve with a salad."
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 3 lbs chicken, cut up
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 10 small red potatoes, halved
- 4 large garlic cloves, minced
- 3⁄4 cup dry white wine
- 3⁄4 cup chicken broth
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons unsalted butter
directions
- Preheat the oven to 450 degrees F.
- Mix together flour, salt, and pepper.
- Heat the oil in large ovenproof pot over high heat.
- Coat the chicken w/ the flour mixture and shake off excess.
- Cook the chicken in the pot until golden brown on all sides, about 10 minutes.
- Transfer the chicken to a large plate.
- 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 scraping up the brown bits on the bottom of the pot.
- Add the broth, oregano, and thyme.
- Return the chicken to the pot. Stir gently to combine. Bring to a boil over medium-high heat.
- Cover and bake in the oven until the chicken is cooked through, about 20-30 minutes.
- Transfer the chicken to a platter. Arrange the potatoes around chicken.
- Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
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Reviews
-
This is absoulutely the best vesuvio recipe I have ever tried. My husband owns Italian restaurants, and he said "this is the best I've has ever tasted." Rose
RECIPE SUBMITTED BY
I live in the desert with my husband where we enjoy traveling, camping, amateur astronomy, and listening to short-wave broadcasts on our vintage radios.
We like to eat wholesome, nutritious foods free of pesticides and preservatives; therefore, we try to purchase only organic foods. I love to cook and am discovering new ways to prepare fish and vegetables. My ancestors came from Scotland, England, and Germany and I am very much interested in learning about past and current culture and food preparations there as well. Lately, I have been developing a taste for more Indian and Asian cuisines and have enjoyed experimenting in my kitchen!
I love to collect cookbooks from a variety of cuisines and have one that catered to the rationing needs of WWII. I like old movies, enjoy shopping for antiques, and love many things vintage.
FAVORITE FOODS: I enjoy cooking comfort foods, pot roast and brisket, curries, and love a roast chicken. We like to go out for Asian, Italian, Indian, and Seafood. My cookbooks are a compilation of a few of my own recipes as well as those of Zaar members' whose recipes I've tried and loved or are on my "can't wait to try" list.
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MY RATING SYSTEM: If the dish is outstanding, I will rate it a 5. If I really like it and hope to make it again, I will rate it a 4. If the dish was just "ok" and I might make it again w/ adjustments, I'll rate it a 3. I will give it a 2 if it was fair and I probably won't make it again. I will give a recipe a 1 if I just didn't like it or it didn't work out. I will try to give a fair explanation of why I give a low rating. Please don't be offended as my low ratings will not be personal, but rather a true reflection of my experience w/ the recipe. Not everyone likes the same things and our tastes can be different, so please bear that in mind as well.
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