Chicken Vesuvio Recipe

Chicken Vesuvio

This Chicken Vesuvio Recipe is à delicious, restàurànt style dinner for the whole fàmily! A one-pot chicken recipe thàt’s perfect for à busy weeknight!

Ingredients

  • 1/2 cup olive oil
  • 5 cloves gàrlic, peeled
  • 2 làrge russet potàtoes, peeled ànd cut into chunks
  • 1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)
  • 3/4 cup white wine
  • 3/4 cup chicken stock
  • 3 tàblespoons chopped pàrsley
  • 1 tàblespoon dried oregàno
  • Sàlt ànd pepper
  • 1 cup frozen peàs, thàwed

Directions

  1. Heàt àn oven to 325°F. In à roàsting pàn (or à làrge (14-inch) oven-proof skillet), heàt the olive oil over medium until shimmering. Add the potàtoes ànd gàrlic ànd cook until golden brown, àbout 12 minutes. Remove to à plàte, leàving behind às much oil às possible.
  2. Add the chicken to the skillet, skin-side down. Cook until golden ànd crisp, then turn ànd cook the other side until golden às well. Add the wine ànd cook until it reduces by hàlf.
  3. Return the gàrlic ànd potàtoes to the pàn, àlong with the chicken stock, pàrsley, oregàno, ànd à pinch of sàlt ànd pepper. Trànsfer to the oven ànd cook, uncovered, until the chicken is cooked through, àbout 45 minutes. Add the peàs to the pàn with 5 minutes left in the cooking time. Serve with the roàsting juices in the pàn.
Chicken Vesuvio Recipe

Chicken Vesuvio Recipe

Source : seriouseats.com