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chicken vesuvio

October 26, 2019 Nancy

https://www.aisle3nj.com/wp-content/uploads/2019/10/chicken-vesuvio.mp4
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chicken vesuvio

serves: 6
by: Nancy

An Italian American restaurant dish from Chicago

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Ingredients

  • 3 large russet potatoes about 2 1/4 pounds, scrubbed, halved lengthwise, then into long 1-inch-wide wedges
  • 5 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons dried oregano
  • 3 pounds bone-in skin-on chicken thighs (about 8 thighs)
  • kosher salt and black pepper
  • 4 tablespoons unsalted butter cut into 4 slices
  • 6 to 8 garlic cloves thinly sliced
  • 1 ¼ cups chicken stock
  • ¼ cup dry white wine
  • ½ lemon juiced
  • chopped italian parsley for serving
  • crusty bread for serving

Instructions

  1. heat oven to 425 degrees.
  2. in a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
  3. spread the potatoes out in an even layer (it’s o.k. if some overlap).
  4. bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (they’ll finish cooking with the chicken.)
  5. while potatoes roast, prepare the chicken:
  6. season the chicken with salt, pepper and the remaining 1 teaspoon oregano.
  7. in a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers.
  8. working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes.
  9. transfer the chicken to a plate.
  10. reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes.
  11. add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes.
  12. pour the mixture evenly over the potatoes, then gently stir to combine.
  13. place chicken on top of the cooked potato mixture, skin-side up.
  14. drizzle any reserved chicken juices on top.
  15. bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
  16. turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes.
  17. drizzle with lemon juice, and sprinkle with parsley.
  18. serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.
potatoes
olive oil new
oregano 100x100
chicken-thighs
butter 100x100
garlic 100x100
chicken broth 100x100
white wine 100x100
lemon
parsley

chicken, chicken thighs, italian, recipes chicken vesuvio

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