Chicken Vesuvio
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
37
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Oregano (dried)1 tsp
Garlic Powder3 tbsps
Olive Oil6 large
Garlic Cloves (peeled)1 cup
Chicken StockDirections:
1
Preheat oven to 450°F
2
Sprinkle chicken pieces generously with salt and pepper
3
Sprinkle oregano and garlic powder over chicken; set aside
4
Heat oil in large ovenproof pot over high heat
5
Add potatoes and sauté until golden brown, about 5 minutes
6
Transfer potatoes to bowl
7
Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes
8
Add garlic cloves and dried crushed red pepper and sauté 2 minutes
9
Return potatoes to pot
10
Remove pot from heat
11
Add stock
12
Return to medium-high heat and bring to boil
13
Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes
14
Add peas to pot; cover and bake 5 minutes longer
15
Transfer chicken to platter
16
Arrange potatoes and peas around chicken
17
Pour sauce from pot over chicken
18
Garnish with chopped parsley, if desired, and serve
19
Preheat oven to 450°F
20
Sprinkle chicken pieces generously with salt and pepper
21
Sprinkle oregano and garlic powder over chicken; set aside
22
Heat oil in large ovenproof pot over high heat
23
Add potatoes and sauté until golden brown, about 5 minutes
24
Transfer potatoes to bowl
25
Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes
26
Add garlic cloves and dried crushed red pepper and sauté 2 minutes
27
Return potatoes to pot
28
Remove pot from heat
29
Add stock
30
Return to medium-high heat and bring to boil
31
Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes
32
Add peas to pot; cover and bake 5 minutes longer
33
Transfer chicken to platter
34
Arrange potatoes and peas around chicken
35
Pour sauce from pot over chicken
36
Garnish with chopped parsley, if desired, and serve