Spinnin Chick Can Vesuvio Recipes

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:

• 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.

CLASSIC CHICKEN VESUVIO

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.

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.

CLASSIC CHICAGO CHICKEN VESUVIO

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 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
• Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
• Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

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.

CHICKEN VESUVIO [BONE-IN]

Steps:

• 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 almost to boiling point. add garlic cloves; cook for two minutes to release the flavor.Add chicken; saute lighty on both sides entil golden brown.Add potatoes and deglaze pan with white wine.
• Bake for 20-30 minutes in 400-degree oven.
• Place chicken on serving plate and arrange arrange potatoes around chicken . Pour the sauce from the pan over chicken and add the peas.
• Garnish with parsley and serve.