Chicken  Vesuvio

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A CLASSIC CHICAGO RECIPE!

BONE IN CHICKEN, ROASTED POTATOES, GARLIC AND WHITE WINE SAUCE

INGREDIENTS

– 1/4 cup vegetable oil – 2 lbs bone in skin on chicken pieces – salt and pepper – 3-4 russet potatoes cut into wedges – 1/2 cup chopped onion – 2 tablespoons minced garlic – 2/3 cup dry white wine – 2/3 cup chicken broth – 1 tablespoon Italian seasoning – 1 tablespoon butter – 1/2 cup frozen peas

Step 1

Add oil to an oven-proof skillet and place chicken, skin side down in the pan. Season with salt and pepper. Cook 5-7 minutes on each side. Remove from pan and set aside.

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Step 2

Add potatoes, onion and garlic to pan and cook for an additional 5-6 minutes, stirring frequently. Remove from pan.

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Step 3

Add wine and cook until reduced to half.

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Step 4

Add broth and return potato/onion mixture to pan. Add seasoning and stir.

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Step 5

Place chicken on top and cover with foil. Bake for 45 minutes or until chicken is no longer pink and internal temperature measures 165.

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Step 6

Remove foil and stir in butter and peas until hot. Serve immediately.

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ENJOY!!!

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