Once a week Kris and I go out to dinner with our friends Rindy and Aaron, usually on a weekday. Well a couple weeks ago Rindy suggested we start having dinner at each others houses instead. We all like to cook so why spend the money to go out when we can have tasty meals at home! We started last week at their house and had an excellent meal (sorry no pictures from that one – will need to take some next time) and Tuesday was our turn.
We decided to make chicken vesuvio. Kris found a recipe online and with a few tweaks, dinner was born.For this recipe you need to use bone in, skin on chicken pieces. We just used the breast tonight and saved the other pieces for another meal. Start by heating the olive oil in a heavy pan over medium high heat. Season the chicken with salt, pepper, oregano and garlic powder. Add the chicken to the hot pan and brown, about 2 minutes per side. While the chicken is browning, peel and chop up some potatoes. Kris does a fine job with this task!! Take the chicken from the pan and place in a roasting pan. Now add the potatoes to the hot pan and brown them as well. Use the sames seasoning on the taters as you did with the chicken.Transfer the potatoes to the pan with the chicken. Now make the sauce.First toss in the garlic cloves (8-10) and cook for a few minutes. Deglaze the pan with some white wine, scraping all the brown bits off the bottom. Pour in the remaining wine and chicken stock – 2 cups each. Bring to a boil and cook down for a few minutes.Pour sauce over chicken and potatoes – it is starting to look good! Put in a preheated 375 degree oven and roast for 1 hour 15 minutes, or until chicken is done. (165 degrees).During the last 15 minutes of cooking, toss in a bag of frozen peas. Now we have everything we need for a meal. Remove from oven and let rest 10 minutes before serving. While this was resting I sauteed up some mushrooms in butter to serve along with the chicken.Grab a plate, load up and enjoy. Cheers!
One Bone In Whole Chicken, cut into 8 pieces
4 – 6 medium Russet potatoes, cut into large chunks
2 cups White Wine
2 cups Chicken Stock
8 – 10 Whole Garlic Cloves
Frozen Peas, 1 bag
Season the chicken on both sides with salt, pepper, oregano and garlic salt. Season the potatoes with the same spices.
In a large, heavy skillet, coated with olive oil, brown the chicken pieces till nicely browned (about 2 minutes per side) then remove and place in a roasting pan. Brown the potatoes in the same pan then toss in the roasting pan with the chicken.
Next throw all the garlic cloves in the skillet and cook till golden. Deglaze the pan with the wine and add the chicken broth.
After it cooks down for a couple minutes pour everything into the roasting pan with the chicken and potatoes.
Bake at 375F till chicken is cooked through, about an hour and 15 min’s. The last 15 minutes throw in some frozen pea’s.
Remove from oven and let rest 10 minutes before serving.