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 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
POTATOES VESUVIUS
Make and share this Potatoes Vesuvius recipe from Food.com.
Provided by SuzV2796
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put potatoes in salted water and bring to a boil. Cook until potatoes are tender, about 15 minutes.
- Drain and mash the potatoes with the butter, eggs, salt and pepper. Spread mashed potatoes into a 2 quart casserole dish and make a deep well in the center of the potatoes.
- Place the cheese into the well, pressing down firmly. Bake at 375 degrees for 20-25 minutes or until chese has melted and the potatoes are heated through.
Nutrition Facts : Calories 518.9, Fat 35.1, SaturatedFat 21.4, Cholesterol 196.4, Sodium 968, Carbohydrate 38, Fiber 4.8, Sugar 2, Protein 14.8
VESUVIO POTATOES
Steps:
- Heat oven to 400F. Scrub potatoes clean, remove any eyes and cut in quarters and then in half. Place potatoes in a baking dish and pour oil over them, toss to coat. Sprinkle with herbs and seasonings and bake for 45 minutes, turning the potatoes half way through the cooking period. Test with a fork to make sure it glides through. Season with salt and pepper to your taste. Recipe by: Larry Gerber
Nutrition Facts : Calories 128 calories, Fat 13.6118925000649 g, Carbohydrate 2.07176312540063 g, Cholesterol 0 mg, Fiber 0.771724994812945 g, Protein 0.391021875082695 g, SaturatedFat 1.89498081251618 g, ServingSize 1 1 Serving (10g), Sodium 1.4125000001112 mg, Sugar 1.30003813058768 g, TransFat 0.376766625010786 g
VESUVIO POTATOES
The Italian American classic Vesuvio Potatoes. Potatoes brown to perfection, and then, softened in a mixture of stock, garlic and lemon.
Provided by Feed Your Soul Too
Categories Side Dish
Time 22m
Number Of Ingredients 8
Steps:
- Heat a skillet with the oil on medium heat. When good and hot add the potatoes flat side down. Let them brown for 3 or 4 minutes and do not move them. Turn them over and add the stock, lemon juice, garlic and spices.Put a cover on the skillet and cook for 10 - 15 minutes. Finish by adding in the butter and spooning the liquid over the potatoes.Serve and enjoy!
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