Chicken Vesuvio is a classic Chicago dish. I've never been to Chicago, but two of my food blog friends made and shared this recipe. I'm always game to make a skillet dinner on a weeknight, and I adapted this recipe just slightly by using only bone-in chicken breasts. Chicken is seared and browned with red potatoes, then a lovely roasting pan sauce is made with plenty of fresh garlic, white wine and chicken stock and finished off in the oven. Frozen green peas are added, at the end. The chicken turns out moist and flavorful. My family enjoyed this flavorful meal. Recipe slightly adapted from "Proud Italian Cook" and "Wives with Knives".
|3||pounds bone-in, skin-on chicken pieces (I used bone-in chicken breasts)|
|Salt and pepper|
|Dried Rosemary (optional, my adaption)|
|Potato wedges, about 4 russets or 6 reds|
|1½||cups equal parts white wine and chicken broth|
|10-12||whole garlic cloves|
|1||cup frozen peas|