Menu Enter a recipe name, ingredient, keyword...

Chicken Vesuvio

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Chicken Vesuvio 0 Picture

Ingredients

  • * Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.
  • 1 * 1 4 1/2-pound chicken, quartered, backbone removed
  • 1 * 1 tablespoon dried oregano
  • 1 * 1 teaspoon garlic powder
  • 3 * 3 tablespoons olive oil
  • 2 * 2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)
  • 6 * 6 large garlic cloves, peeled
  • 1/2 * 1/2 teaspoon (or more) dried crushed red pepper
  • 1/2 * 1/2 cup chicken stock or canned chicken broth
  • 1 * 1 cup frozen green peas, thawed
  • * Chopped fresh parsley (optional)

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.

Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.

Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

Review this recipe