s CLASSIC CHICAGE CHICKEN VESUVIO ***
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s CLASSIC CHICAGE CHICKEN VESUVIO ***
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Instructions *** 5-28-21 good, i used real little potatos that probably were not the best ingredient but that's what we had, and the cook (me) for got the peas.......and i used just breasts.. *** 12 Reviews In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al ... More Level: Easy Total: 1 hr 40 min Active: 40 min Yield: 6 to 8 servings Share This Recipe Ingredients Deselect All 1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings) Kosher salt and freshly ground black pepper 5 tablespoons extra virgin olive oil, plus more for brushing 1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato 6 garlic cloves, smashed 2 fresh thyme sprigs 2 fresh oregano sprigs 1 cup dry white wine, such as Pinot Grigio 2 tablespoons Italian seasoning 1 cup frozen peas, thawed Zest and juice of 1 lemon 1/4 cup chopped fresh flat-leaf parsley Directions Preheat the oven to 400 degrees F. Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside. Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside. Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer. Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F. Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley. Adapted from "Come on Over: 111 Fantastic Recipe For the Family That Cooks, Eats, and Laughs Together" by Jeff Mauro © William Morrow Cookbooks 2021. Provided courtesy of Jeff Mauro. All rights reserved. My Private Notes Add a Note Show: The Kitchen Episode: The Kitchen's Essentials Categories:Chicken RecipesPoultryMain DishRoastingGluten Free This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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