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Chicken Vesuvio

 (serves 4)
1 4 lb chicken cut up into 8 pieces
4 potatoes peeled and quartered lengthwise
10 cloves of garlic
Salt, pepper, oregano, garlic powder
1/2 c olive oil
1 ½ c white wine or vermouth (I prefer vermouth)
1  ½ c chicken stock
1 c frozen green peas
3 T chopped fresh Italian parsley
Preheat oven to 400 degrees.
Put ¼ c olive oil in your favorite cast iron skillet and heat over medium heat. (No, you don’t need cast iron, but I do bake my chicken in this. Otherwise you may have to transfer it to a pan.)
Add 5 cloves of garlic to oil. Then add chicken and brown on each side. You may have to do this in stages. And don’t crowd the chicken, it takes longer that way. If your garlic cloves start to burn take them out. After chicken is all browned remove from skillet and do the same with potatoes. If at any time you think you need more olive oil feel free to add it. When potatoes are brown remove from skillet. 
 Now use your vermouth or wine and deglaze your pan. Let simmer a minute and scrape the bottom of your pan. Now add the other 5 garlic cloves and and chicken stock. Let t simmer about 5-10 minutes to thicken until reduced by half.
Add back chicken and potatoes that have now been WELL SEASONED with garlic powder, oregano and salt and pepper and place in hot oven. Place the potatoes on top of the liquid so they stay crisp! Otherwise you will get soggy potatoes. Bake for about 45 minutes until chicken and potatoes are well browned and crisp. Add frozen peas during last 15 minutes of baking.
When chicken is cooked removed from oven sprinkle with 2T vermouth mixed with the parsley and 1 minced garlic clove.
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