Sue Van Acker’s Chicken Vesuvio

Picture 6Salt and pepper chicken, then dredge in 1/2 cup flour seasoned with 1 teaspoon paprika.  Brown chicken in oil.  Add minced garlic (amount up to you). After chicken is browned, add 1/2 cup white wine and 1/2 cup chicken broth.  Season with 1 teaspoon oregano and 1 teaspoon of thyme.  Bring to a boil. Remove chicken from skillet and place in glass baking dish.  top with parmesan cheese.  Cover and bake at 350 for approximately 20 minutes….till chicken is cooked through.  Keep sauce in skillet warm.  When chicken is removed from oven. top with the sauce from skillet.

Make the potatoes separately.  basically red potatoes, sliced tossed with olive oil, salt, pepper and garlic. Roast in oven at a pretty high temp…approxiamtely 400.

Sue believes this recipe is from Giada De Laurentiis Foodnetwork:

Ingredients
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
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 or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter
Directions
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.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe/index.html?oc=linkback

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