Chicken Vesuvio Best Recipes

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CHICKEN VESUVIO

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Chicken Vesuvio image

Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!

Provided by glitter

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients:

  • 3 lbs fryer chickens, cut up
  • 1/3 cup flour
  • 1 1/2 teaspoons dry basil or 6 teaspoons fresh basil
  • 3/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 pinch sage
  • 1 pinch rosemary
  • 1/2 teaspoon salt
  • 3 baking potatoes, cut lengthwise
  • 3 cloves garlic, minced fnely
  • 1/4 cup fresh parsley, minced
  • 1 cup .dry white wine
  • 1/2 cup water

Steps:

  • Heat oven to 375* conventional or 350* convection.
  • Wash and pat your chicken dry.
  • Mix flour and spices in a shallow dish.
  • Coat the chicken lightly with the flour mixture, but shake off any excess.
  • In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
  • Add the chicken in a single layer and fry quickly to a light brown on all sides.
  • Remove to a paper towel.
  • Now add the potatoes and fry turning occasionally until also light brown on all sides.
  • Drain on a paper towel.
  • Pour off all the oil except 2 tablespoons (which will be left in the skillet).
  • Place the chicken and the potatoes back in the skillet.
  • Sprinkle with garlic and parsley and 1/2 cup water.
  • Pour the wine over all.
  • Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
  • This takes about 20-25 minutes.
  • Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
  • Serve with pan juices.

Nutrition Facts : Calories 994.6, Fat 46.6, SaturatedFat 13, Cholesterol 299.6, Sodium 580.8, Carbohydrate 31.3, Fiber 2.5, Sugar 1.5, Protein 96.3

CHICKEN VESUVIO

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Chicken Vesuvio image

Giada De Laurentiis recipe from Everyday Italian on Food Network. Has received 5 star rating out of numerous reviews.

Provided by Southern Lady

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 3 tablespoons olive oil
  • 4 chicken thighs, with skin and bone-in
  • salt
  • black pepper
  • 1 1/2 lbs 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
  • 8 ounces frozen artichokes (or 1 cup frozen lima beans, thawed)
  • 2 tablespoons unsalted butter

Steps:

  • Preheat oven to 450 degrees.
  • Heat oil in large ovenproof pot over high heat.
  • Sprinkle chicken with salt and pepper.
  • Cook chicken until golden brown on all sides, about 10 minutes.
  • Remove chicken to a bowl.
  • Add potatoes to pot and cook until golden brown, stirring occasionally, about 10 minutes.
  • Add garlic and saute for 1 minute.
  • Add wine and stir to scrape up brown bits on bottom of pot.
  • Add broth, oregano, and thyme. Return chicken to the pot and stir to combine.
  • Bring to a boil over medium heat.
  • Cover with lid and place overproof pot into preheated oven for 20 minutes.
  • Transfer chicken to serving plate, arrange potatoes around chicken.
  • Add artichoke hearts to sauce in pot. Cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes.
  • Turn heat down to low and stir in butter.
  • Pour sauce over chicken and potatoes and serve.

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