Friday, March 11, 2011

Chicken Vesuvio

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When folks think of Chicago, some foods that come to mind are hot dogs, pizza, Italian beef sandwiches, even cheesecake. Another one to add to the list is Chicken Vesuvio. I'm not particularly sure of the Chicago origins of this dish but what I can say is that it's a flavorful chicken dish to enjoy. This is a one pot wonder in my book because the entire recipe is made in one pot, cooked on both the stovetop and oven. Imagine crispy chicken with potatoes cooked with oregano, thyme, garlic and white wine. Add in some artichokes and finish it off with a buttery sauce that captures every bit of flavor cooked in the pot. If you haven't tried this dish, now's the time to take advantage of this recipe!...

I've had chicken vesuvio at local restaurants and it's such an aromatic dish. Unsurprisingly, the garlic and herbs really bring a delicious smell to the kitchen, especially when the white wine is introduced. To start off, the chicken is browned in a large dutch oven. After browning, the chicken is set aside and the potatoes jump into the pot with garlic and onions. The bottom of the pot is full of flavorful fond and it's deglazed with white wine and chicken broth. Oregano and thyme is added and the chicken is brought back to the pot. After it comes to a boil, transfer the pot to the oven to finish cooking. The artichokes are added towards the end just before serving and the finishing touch is the buttery sauce made with the renderings of the dish. Yummm....


Chicken Vesuvio
recipe from Giada De Laurentiis

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
1 medium onion, chopped
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts, thawed
2 tablespoons unsalted butter


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 garlic and onions to the same pot and cook until softened. Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes. 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, nestling them on top of the potatoes. Bring to a boil over medium-high heat.

Once you reach a boil, cover the pot and bake in the oven until the chicken is cooked through, about 20-25 minutes. Remove the pot from the oven and 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. Add the artichokes to the chicken and potatoes, pour the sauce over the dish and serve.

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