Posted on by Cary Gersh

Chicken Vesuvio

Chicken Vesuvio
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then into long 1-inch-wide wedges
  2. 5 tablespoons extra-virgin olive oil
  3. 1 ½ teaspoons dried oregano
  4. 3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
  5. Kosher salt and black pepper
  6. 4 tablespoons unsalted butter, cut into 4 slices
  7. 6 to 8 garlic cloves, thinly sliced
  8. 1 ¼ cups chicken stock
  9. ¼ cup dry white wine
  10. 1 cup fresh or frozen green peas
  11. ½ lemon, juiced
  12. Chopped Italian parsley, for serving
  13. Crusty bread, for serving
Instructions
  1. 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 O.K. 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.)
  2. 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.
  3. 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.
  4. 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.
Adapted from New York Times
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from New York Times
NoMayo https://nomayo.us/