CHICKEN VESUVIO

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 2 ounces frozen peas, blanched
  • 1 chicken, jointed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons oregano
  • 2 teaspoons granulated garlic
  • 1 large baking potatoes, like russets
  • 6 tablespoons olive oil
  • 2 large garlic cloves, whole
  • 1 cup dry white wine
  • 2 teaspoons parsley, chopped
Directions

Preheat oven to 400 degrees F. To blanch peas, place in boiling water for 1 minute. 1 teaspoon of sugar added brings out sweetness. Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters; saute in olive oil until golden brown; set aside. In 10-inch skillet, bring olive oil to 300 degrees or almost to boiling point. Add garlic cloves; cook for 2 minutes to release flavor. Add chicken; saute lightly on both sides until golden brown. Add potatoes and then deglaze pan with white wine. Bake for 20 to 30 minutes. Place chicken on serving plate and arrange potatoes around chicken. Pour the sauce from the pan over chicken and add peas. Garnish plate with parsley and serve.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    8 Reviews
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    I actually used a 4lb organic chicken. I did not add peas and potatoes until last 1/2 hour of cooking.
    Great recipe it was awsome. I did not add the peas but I added mushrooms and I also added some sliced green and black olives.
    I actually worked with Abraham at the Grotto On State.....this recipe is probably the best I have ever had for Chicken Vesuvio!! Trust me as one who ate it, sold it, and have made it over and over IT is that good!!
    This recipe was so delicious! My husband and I could hardly believe it. It wasn't all that difficult to produce. Just multi tasking and mis en place really helped is all. It makes much more than two can eat though. I substituted sweet potatoes for the russet and that was successful. The rice is a good idea. I think I'll try some of that next time I make it. I watched Lidia Bastiani on PBS make it Saturday and became inspired by the show. Good going, Chef Abraham.
     
    Simply fantastic. I had to make some rice to serve with this - really wanted to soak up the juices!
    Easy, fast and tasty. Recipe slightly confusing initially, called for 1 chicken, jointed, which is a bit much for a dinner for two, so I adjusted the quantity. I made a slight change at the end and prior to plating I sqeezed a whole lemon over the chicken and pan juices.
     
    Would definitely serve this dinner to guests.
    It is always a hit when I make this recipe.
    quick, easy, tasty. What more can you want? Just as good as the resturant version.
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