How To Make Chicago’s Chicken Vesuvio
The breast is the leanest part of a chicken. No wonder a lot of health buffs and fitness enthusiasts are drawn to this specific cut of meat. Besides that, you can make all kinds of dishes with it! Just take a look at this collection of chicken breast recipes, and you’ll be surprised by the range of options. Try it out and make everything from crispy baked dishes to tender slow-cooked renditions.
Serves:
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1/4 cup all-purpose flour
- 2 tsp salt, divided
- 2 tsp black pepper, divided
- 4 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 tbsp dried oregano
- 1 cup frozen peas
- 4 large potatoes, cubed
- 2 tbsp fresh parsley, chopped
Instructions
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Preheat oven to 375°F (190°C).
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In a shallow dish, mix flour, 1 tsp salt, and 1 tsp black pepper. Dredge chicken pieces in the flour mixture, shaking off any excess.
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Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 10 minutes. Remove chicken from skillet and set aside.
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In the same skillet, add garlic and sauté until fragrant, about 1 minute. Pour in white wine and scrape the bottom of the skillet to release any browned bits.
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Add chicken broth, oregano, remaining salt, and pepper. Bring to a simmer and cook for 5 minutes.
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Place the browned chicken back into the skillet, along with the potatoes. Cover the skillet and transfer to the preheated oven. Bake for 40 minutes.
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Remove the skillet from the oven and add frozen peas. Stir to combine. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through and the potatoes are crispy.
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Sprinkle with fresh parsley before serving.
Nutrition
- Calories : 520kcal
- Total Fat : 24g
- Saturated Fat : 5g
- Cholesterol : 105mg
- Sodium : 1250mg
- Total Carbohydrates : 36g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 38g
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