I'm always looking for a new way to cook chicken. My Tivo recorded
a show featuring popular foods in Chicago and one was Chicken Vesuvio that
caught my attention so I decided to try it out. I was a little leery about the
amount of garlic but you only live once, right? It was not overpowering at
all. I thought I had bone-in chicken breasts in my freezer but thawed out
boneless and skinless ones and they worked great.
Chicken Vesuvio
3 chicken breasts
2 tbsp extra virgin olive oil
salt and freshly ground pepper
3 potatoes, pared and diced
6 garlic cloves, leave whole
3/4 cup chicken broth
3/4 cup white wine
1 tsp oregano
1/2 tsp thyme
1 cup peas, fresh or frozen
While the oil is heating in an ovenproof frying pan or dutch oven, season
the chicken on both sides. Brown the chicken and then remove from the pan. You
may need to add in a little more olive oil before placing the potatoes in the
pan. Cook until they've browned nicely on all sides and then add in the garlic
for an additional minute or two. Return the chicken to the pan and add in the
remaining ingredients. Bake for 30 minutes at 350°.
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