Chicken Vesuvio
As they say, in the kitchen you need imagination and passion, two fundamental ingredients to make even the most common dishes special. Falling into the monotony of the routine of dishes proposed millions of times is easy and much more common than you might imagine. Thinking about lunch and dinner is almost always reduced to an obligation, a habit and no longer the classic and wonderful pleasure of sitting at the table and savoring a good plate of pasta or a delicious second course whether it is meat or fish. To overcome and deny yourself to the boring routine, you have to reinvent yourself every day but also rely on safe and much-loved flavors that make our cuisine a real inimitable brand, and therefore precisely for this reason the dish we want to offer you today, fully embraces what is the simplicity and at the same time the beauty of the flavors of our table, Mediterranean-style chicken breast. It is a second course of meat, made special by the simple and lightly flavored seasoning. Also for this dish, the recipes vary by modifying, adding or removing some ingredients, but basically the ending does not change much.
Ingredients
2 pounds bone-in, skin-on chicken piecessalt and freshly ground black pepper to taste¼ cup olive oil2 cups Yukon Gold potato wedges½ onion, chopped5 cloves garlic, sliced⅔ cup dry white wine⅔ cup chicken stock2 tablespoons chopped fresh parsley1 tablespoon Italian seasoning1 tablespoon butter, or more as needed½ cup frozen peas
Procedure
Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper. Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside. Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside. Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid. Cook in the preheated oven 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 the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.
As they say, in the kitchen you need imagination and passion, two fundamental ingredients to make even the most common dishes special. Falling into the monotony of the routine of dishes proposed millions of times is easy and much more common than you might imagine. Thinking about lunch and dinner is almost always reduced to an obligation, a habit and no longer the classic and wonderful pleasure of sitting at the table and savoring a good plate of pasta or a delicious second course whether it is meat or fish. To overcome and deny yourself to the boring routine, you have to reinvent yourself every day but also rely on safe and much-loved flavors that make our cuisine a real inimitable brand, and therefore precisely for this reason the dish we want to offer you today, fully embraces what is the simplicity and at the same time the beauty of the flavors of our table, Mediterranean-style chicken breast. It is a second course of meat, made special by the simple and lightly flavored seasoning. Also for this dish, the recipes vary by modifying, adding or removing some ingredients, but basically the ending does not change much.
Ingredients
2 pounds bone-in, skin-on chicken pieces
salt and freshly ground black pepper to taste
¼ cup olive oil
2 cups Yukon Gold potato wedges
½ onion, chopped
5 cloves garlic, sliced
⅔ cup dry white wine
⅔ cup chicken stock
2 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
1 tablespoon butter, or more as needed
½ cup frozen peas
Procedure
Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper. Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside. Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside. Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid. Cook in the preheated oven 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 the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.
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