CHICKEN VESUVIO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
CLASSIC CHICAGO CHICKEN VESUVIO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved.
- Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight.
- Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
- Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry.
- Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside.
- Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes.
- Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately.
CHICAGO'S CHICKEN VESUVIO
This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 12.2 g, Cholesterol 81.4 mg, Fat 16.4 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 4 g, Sodium 174.4 mg, Sugar 1.4 g
CHICKEN VESUVIO
Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!
Provided by glitter
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 994.6, Fat 46.6, SaturatedFat 13, Cholesterol 299.6, Sodium 580.8, Carbohydrate 31.3, Fiber 2.5, Sugar 1.5, Protein 96.3
CLASSIC CHICKEN VESUVIO
This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
- Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
- Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
- Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
- Bake in the preheated oven for 1 hour.
- During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
- Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.
Nutrition Facts : Calories 616.8 calories, Carbohydrate 30.5 g, Cholesterol 157.1 mg, Fat 33.6 g, Fiber 4.6 g, Protein 36.9 g, SaturatedFat 12.8 g, Sodium 859.2 mg, Sugar 3.4 g
CHICKEN VESUVIO
No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it's a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.
Provided by Margaux Laskey
Categories dinner, weeknight, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
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
Healthy, flavorful marinated, then baked chicken dish featuring potatoes, fresh lemon juice, garlic, mushrooms, and olives.
Provided by ISYBEL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h55m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 468.5 calories, Carbohydrate 58.3 g, Cholesterol 98.8 mg, Fat 5.3 g, Fiber 7.5 g, Protein 46.4 g, SaturatedFat 1.1 g, Sodium 170.2 mg, Sugar 3.1 g
SBARRO CHICKEN FRANCESE
This is a copycat recipe for Sbarro's Chicken Francese. Chicken Francese is an Italian-American dish from the New York region.
Provided by Member 610488
Categories Chicken Breast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 200 degrees F.
- In a medium bowl, beat the eggs and add the cheese and parsley flakes. Put the flour in a shallow bowl.
- Heat the vegetable oil and the olive oil in a skillet When oil is hot enough, dip the chicken in the flour, then the egg mixture, then the flour again. Fry the chicken until golden on both sides, turning once. Drain on paper towels and move to warm oven.
- Discard the oil and add the chicken stock to the skillet. Bring to a boil and reduce by half, making sure to scrape up any browned bits left from the chicken.
- Add the lemon juice then the butter, whisking constantly, until it is melted. Season with salt and white pepper.
- Plate the chicken breasts and pour the sauce over. Garnish with the chopped parsley and lemon slices.
Nutrition Facts : Calories 1271.5, Fat 113.6, SaturatedFat 36.9, Cholesterol 378.2, Sodium 806.1, Carbohydrate 23.1, Fiber 0.8, Sugar 1.6, Protein 41
SBARRO CHICKEN VESUVIO
This is a copycat recipe for Sbarro's Chicken Vesuvio. Chicken Vesuvio is an Italian-American dish from the Chicago region.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- In a large skillet, heat oil until hot and then saute garlic. When garlic is golden brown, remove from the pan and set aside. In the hot oil, brown the chicken pieces and then remove chicken to paper towels. Brown potatoes in same oil and drain them as well.
- Pour off all but 1/8 cup oil from pan. Reduce heat to low and add the Marsala wine, scraping up any brown bits.
- Place chicken and potatoes in roasting pan along with sliced carrots. Sprinkle with seasoned salt and pepper, Italian seasonings and wine/oil mixture.
- Cover and bake 1 hour. After 1/2 hour, remove top and cook uncovered, basting often. If liquid seems to be evaporating, add water to it.
Nutrition Facts : Calories 2825.6, Fat 191, SaturatedFat 46.6, Cholesterol 680.4, Sodium 699.3, Carbohydrate 43.4, Fiber 4.7, Sugar 6.5, Protein 172.4
CLASSIC CHICAGO CHICKEN VESUVIO
In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy...like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.
- Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.
- Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.
- Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.
CHICKEN VESUVIO
Steps:
- 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.
CHICKEN VESUVIO SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the chicken: Preheat the oven to 200 degrees F. Set a wire rack inside a baking sheet. Heat the oil over medium heat in a heavy-bottomed skillet. Sprinkle the chicken with salt and pepper. Dredge in the flour and shake off any excess. Fry the chicken in the oil until golden brown, 5 to 6 minutes a side. Set aside on the prepared baking sheet. Keep warm in the oven. Slice the chicken in half before assembling the sandwiches.
- For the chicken jus: Add the oil into the same skillet from the chicken and saute the Italian seasoning, crushed red pepper, garlic and shallots until fragrant, about 1 minute. Season with salt and pepper. Deglaze with the white wine and bring to a simmer until the alcohol smell is diminished, about 2 minutes. Add the chicken stock and lemon juice and bring to a simmer again, about 10 minutes until the flavor intensifies. Keep warm for sandwich build.
- For the peas and mushrooms: Heat half the oil in a heavy-bottomed skillet and saute the mushrooms without overcrowding or creating layers. You may have to do this in batches. Give the mushrooms one stir and let caramelize. Once one side is golden brown, season with salt and pepper, stir once and let cook until all sides are soft but golden. Remove to a plate. To the same skillet, add the remaining oil and the peas. Season with salt and pepper. Cook until warm but still very bright. Mix with the mushrooms and set aside.
- For the sandwich build: On a nice fresh piece of split but hinged French roll, place a squirt of good mayo, 2 slices provolone, 2 Roasted Potato Wedges, 1 chicken breast, some mushroom and peas and top with hot giardiniera. Take the entire sandwich and either dunk in hot chicken jus or ladle on. Hold with one or two hands and bite hard.
- Ingredients and Directions
- Preheat the oven to 475 degrees F. Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done.
EASY CHICKEN VESUVIO
This is a quick, easy and delicious bone in chicken recipe. It's not your classic vesuvio recipe, but everyone who has had it loves it. I hope you do too! You can change up the amounts of garlic and lemon based on your own preference. I've also marinate the chicken with all the ingredients and it gives it a little stronger lemon flavor. Enjoy!
Provided by TravelMeNeWhere
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 225.2, Fat 10.3, SaturatedFat 1.4, Sodium 6.6, Carbohydrate 31.7, Fiber 2.8, Sugar 1.7, Protein 3
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.
HARRY CARAY'S CHICKEN VESUVIO
Make and share this Harry Caray's Chicken Vesuvio recipe from Food.com.
Provided by mykidslightmylife
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12 inch ovenproof skillet, heat oil and whole garlic over medium high heat 4 to 5 minutes till garlic is golden. Remove from skillet. Add potato strips and cook 15 minutes or until golden, turning often. Remove and pat dry.
- Add chicken, skin side down, to hot oil. Brown slowly over medium heat, about 10 minutes. turn chicken skin side up and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add wine to skillet and return potatoes and garlic to skillet. Place skillet in 400 degree oven and bake, uncovered, 25 minutes or until chicken is done, basting last 10 minutes with pan juices.
- Serve the baked chicken with juice and potatoes. makes 4 servings. Note: If you don't have an ovenproof skillet, prepare recipe on range top in regular skillet then transfer to 13x9 baking dish.
More about "sbarro chicken vesuvio recipes"
CHICKEN VESUVIO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SBARRO CHICKEN VESUVIO RECIPE - FOOD.COM
From pinterest.com
SBARRO - CHICKEN VESUVIO CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
SBARRO - SPAGHETTI W/ CHICKEN VESUVIO CALORIES, CARBS & NUTRITION …
From myfitnesspal.com
SBARRO - CHICKEN VESUVIO( WITH SAUCE) CALORIES, CARBS & NUTRITION …
From myfitnesspal.com
SBARRO - CHICKEN VESUVIO CALORIES, CARBS & NUTRITION FACTS
From myfitnesspal.com
SBARRO CHICKEN VESUVIO W/ ZITI: CALORIES & NUTRITION FACTS
From national.restaurant
CHICAGO STYLE CHICKEN VESUVIO - PROUD ITALIAN COOK
From prouditaliancook.com
CHICKEN VESUVIO - CULINARY HILL
From culinaryhill.com
CHICKEN VESUVIO (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
CHICKEN VESUVIO - DINNER AT THE ZOO
From dinneratthezoo.com
SBARRO LEMON CHICKEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ISO: SBARRO CHICKEN VESUVIO - RECIPELINK.COM
From recipelink.com
SBARRO SPAGHETTI WITH CHICKEN VESUVIO CALORIES AND NUTRITIONAL …
From fatsecret.com
SBARRO CHICKEN VESUVIO | FOOD.COM | RECIPE | CHICKEN VESUVIO …
From pinterest.com
CHICKEN VESUVIO - RECIPE - ROADFOOD
From roadfood.com
14 BEST SBARRO PIZZA RECIPES IDEAS - PINTEREST.CA
From pinterest.ca
CHICKEN VESUVIO - PINCH OF NOM
From pinchofnom.com
SBARRO CHICKEN VESUVIO MACRO NUTRITION FACTS [FOOD LABEL DATA]
From ketofoodist.com
SBARRO SPAGHETTI WITH CHICKEN VESUVIO CALORIES AND NUTRITIONAL …
From fatsecret.com
CHICKEN VESUVIO RECIPE - A TASTY, ONE-SKILLET CHICKEN MEAL
From healthyrecipes101.com
SBARRO CHICKEN VESUVIO RECIPE - FOOD HOUSE
From foodhousehome.com
CHICKEN VESUVIO - A CHICAGO CLASSIC - SIP AND FEAST
From sipandfeast.com
SBARRO CHICKEN VESUVIO RECIPE - FOOD NEWS
From foodnewsnews.com
SBARRO CHICKEN VESUVIO W/ ZITI - SPOONACULAR.COM
From spoonacular.com
CHICKEN VESUVIO - KATE BATTISTELLI
From katebattistelli.com
SBARRO CHICKEN VESUVIO W/ SPAGHETTI: CALORIES & NUTRITION FACTS
From national.restaurant
SBARRO SPAGHETTI WITH CHICKEN VESUVIO CALORIES AND NUTRITIONAL …
From fatsecret.com
CHICKEN VESUVIO RECIPE - SERIOUS EATS
From seriouseats.com
SBARRO SPAGHETTI WITH CHICKEN VESUVIO CALORIES AND NUTRITIONAL …
From fatsecret.com
SBARRO SPAGHETTI WITH CHICKEN VESUVIO CALORIES AND NUTRITIONAL …
From fatsecret.com
CHICKEN VESUVIO - 40 APRONS
From 40aprons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love