Friday, February 26, 2010

Friday Food: A Chicken Favorite

There's a few go to recipes I have that are my favorites to make when I just can't pull it together to try something new. One of them is this Chicken Vesuvio, that I think is a nice wholesome family meal. I usually serve this with a nice loaf of artisan bread and an easy side. This time I made green beans sauteed with garlic. This dish is yummy and fairly easy. My kids will eat the chicken and potato, still working on getting them to eat the day hopefully.

Chicken Vesuvio

1 4 1/2-pound chicken, quartered, backbone removed
1 tablespoon dried oregano
1 teaspoon garlic powder
3 tablespoons olive oil
2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)

6 large garlic cloves, peeled
1/2 teaspoon (or more) dried crushed red pepper
1/4 cup chicken stock or canned chicken broth
1/4 cup white wine

1 cup frozen green peas, thawed
Chopped fresh parsley (optional)

  1. Preheat oven to 450°F.
  2. Sprinkle chicken with salt, pepper, oregano and garlic powder and set aside.
  3. Heat oil in large ovenproof pot over high heat. Add potatoes and saute until golden brown, about 5 minutes. Transfer potatoes to bowl.

  4. Add chicken to same pot and saute until golden brown on all sides, about 10 minutes.
    Add garlic cloves and dried crushed red pepper and saute 2 minutes.
  5. Return potatoes, stock and wine to pot. Return to medium-high heat and bring to boil.

  6. Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 25 minutes.
  7. Add peas to pot; cover and bake 5 minutes longer.
  8. Transfer chicken,potatoes to platter and pour sauce over.
  9. Garnish with chopped parsley, if desired, and serve.


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