Chicken Breasts Italian Vesuvio Recipes

CHICAGO'S CHICKEN VESUVIO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
• Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.
• Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.
• Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top.
• Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

CHICKEN VESUVIO (ITALIAN BAKED CHICKEN AND POTATOES)

Steps:

• Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.
• In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.
• Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.
• Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.
• Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.
• Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.
• Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.

CHICKEN VESUVIO

Steps:

• Fry chicken:
• Whisk together flour, pepper, salt, and dried herbs. Dredge chicken in flour mixture, shaking off excess. Heat 1/2 inch oil in an ovenproof 10-inch heavy skillet (preferably seasoned cast iron) until a deep-fat thermometer registers 360°F, then fry chicken in 2 batches, turning, until golden brown, 15 to 18 minutes. Transfer chicken as fried with tongs to paper towels to drain and season with salt and pepper.
• Fry potatoes:
• Cut potatoes lengthwise into eighths while chicken is cooking.
• Return oil to 360°F and cook potatoes in 3 batches, turning, until golden brown, 7 to 10 minutes. Transfer potatoes as cooked with tongs to paper towels to drain, then season with salt and pepper. Cool oil in skillet 15 minutes.
• Bake chicken and potatoes:
• Preheat oven to 350°F. Pour off all but 1/4 inch oil from skillet, then carefully add wine down side. Stir in garlic and return chicken and potatoes to skillet, alternating them and crowding as necessary. Bake, uncovered, until potatoes are tender and chicken is tender and somewhat crisp, about 25 minutes.
• Serve chicken and potatoes with pan juices and scatter with warm peas and parsley.

CHICKEN VESUVIO

Steps:

• Heat oven to 425 degrees. 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. Spread the potatoes out in an even layer. (It's OK if some overlap). 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.)
• While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
• 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. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
• Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven's broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

CHICKEN VESUVIO

Steps:

• Heat oven to 375* conventional or 350* convection.
• Wash and pat your chicken dry.
• Mix flour and spices in a shallow dish.
• Coat the chicken lightly with the flour mixture, but shake off any excess.
• In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
• Add the chicken in a single layer and fry quickly to a light brown on all sides.
• Remove to a paper towel.
• Now add the potatoes and fry turning occasionally until also light brown on all sides.
• Drain on a paper towel.
• Pour off all the oil except 2 tablespoons (which will be left in the skillet).
• Place the chicken and the potatoes back in the skillet.
• Sprinkle with garlic and parsley and 1/2 cup water.
• Pour the wine over all.
• Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
• This takes about 20-25 minutes.
• Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
• Serve with pan juices.

CHICKEN VESUVIO

Steps:

• Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.
• Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes. Transfer chicken and vegetables to platter, and pour pan juices on top.

CHICKEN VESUVIO

Steps:

• Preheat the oven to 450 degrees F.
• Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
• Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

CHICKEN VESUVIO

Steps:

• Preheat oven to 450 degrees.
• Heat oil in large ovenproof pot over high heat.
• Sprinkle chicken with salt and pepper.
• Cook chicken until golden brown on all sides, about 10 minutes.
• Remove chicken to a bowl.
• Add potatoes to pot and cook until golden brown, stirring occasionally, about 10 minutes.
• Add garlic and saute for 1 minute.
• Add wine and stir to scrape up brown bits on bottom of pot.
• Add broth, oregano, and thyme. Return chicken to the pot and stir to combine.
• Bring to a boil over medium heat.
• Cover with lid and place overproof pot into preheated oven for 20 minutes.
• Transfer chicken to serving plate, arrange potatoes around chicken.
• Add artichoke hearts to sauce in pot. Cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes.
• Turn heat down to low and stir in butter.
• Pour sauce over chicken and potatoes and serve.

CHICKEN VESUVIO

Steps:

• Heat oven to 400 degrees F.
• Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
• Heat 2 cups of canola oil to 350 degrees F.
• While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
• For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
• Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
• Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

CHICKEN VESUVIO

Steps:

• Preheat the oven to 400 degrees F and prepare a large roasting pan.
• Heat 1/2 inch vegetable oil in a skillet over medium heat. Add the potatoes and sausage, and brown on all sides, about 8 minutes. When browned, transfer the potatoes and sausage to the roasting pan.
• Season the chicken all over with 2 teaspoons salt. Brown chicken on all sides in batches, about 8 to 10 minutes per batch. Transfer the breast pieces to the roasting pan, leaving the dark meat in the skillet.
• Drain the vegetable oil from the skillet, and pour in 3 tablespoons olive oil and the crushed garlic. Once the garlic begins to sizzle, toss in the onions and oregano. Deglaze with the white wine. When the white wine has reduced by half, add the chicken stock.
• Return to a boil, and then pour all the contents of the skillet into the roasting pan. Toss in the bell peppers and sprinkle everything with the remaining 2 teaspoons salt. Drizzle with the remaining 2 tablespoons olive oil.
• Place in the oven, and roast 20 minutes; then scatter in the peas. Stir and return to oven, to roast until the chicken is tender and caramelized and only a thin layer of liquid remains in the bottom of the pan, about 30 to 40 minutes more, stirring occasionally during roasting. Serve family-style on a warm platter.
• NOTE
• To get fourteen pieces from the chicken, cut as follows: two wings, two drumsticks, two thighs, each breast half in two pieces, neck chopped in two pieces, back in two pieces.

EASY CHICKEN VESUVIO

Steps:

• Place the olive oil in large baking dish.
• Add chicken and potatos into baking dish, coat in oil by turning pcs.
• Pour lemon juice over contents of pan.
• Sprinkle with the minced garlic, fresh rosemary, salt and ground pepper.
• Bake in 375 degree oven for approximately 1 hour uncovered, turning chicken once during baking time.