Thursday, March 22, 2012

Quick Chicken Vesuvio

My husband decided he'd had enough and that he wanted to cook for a week so he could not do the dishes.  Thus, he gets the credit for this meal (though I will gladly take credit for adding it to the meal plan).  Further, because of an evening commitment, he didn't even get to eat this.

And boy did he miss out.

This was so good.  

The boys, of course, wanted mac and cheese or ravioli.   Because they're stinkers.  But I enjoyed it, and since this is MY blog....

But seriously, the potatoes were perfectly cooked--crispy and browned on the outside and soft and fluffy on the inside.  The sauce was totally comforting and yum.  It's a bit heavy, so I don't know if I'd go ahead and serve this in the middle of August, but it's a great cool weather meal to put some meat on your bones.  My only criticism would be that the chicken needs to be cut smaller.  Otherwise, a great meal from Everyday with Rachael Ray!  So glad I picked that subscription back up!

Quick Chicken Vesuvio Source:  Everyday with Rachael Ray April 2012
  •          1/3 - 1/2 cup EVOO
  • 2 baking potatoes, peeled and sliced 1/4 inch thick
  • 6 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano, lightly crushed
  • 2 pounds Salt and pepper
  • 2 pounds skinless, boneless chicken breast, cut into large chunks
  • 1/2 cup Flour, for coating
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1/4 cup finely chopped flat-leaf parsley
  • Crusty bread, for serving


  1. Preheat the oven to 375 degrees . In a large skillet, heat about 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Add the potatoes and garlic; season with the oregano and lots of salt and pepper. Cook, turning occasionally, until browned, about 15 minutes.
  2. meanwhile, in a large, ovenproof skillet, heat a couple tbsp. EVOO, 2 turns of the pan, over medium-high heat. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3 to 4 minutes. Deglaze the pan with the wine and stock. Stir in the peas.
  3. Transfer the potatoes and garlic to the chicken skillet and place in the oven. roast to cook the chicken through, 10 to 12 minutes. Top with the parsley and serve with bread for mopping.

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