This is a new take on a classic recipe. As pictured, I substituted mixed organic vegetables for peas. In the recipe that follows, I added mushrooms and cut the amount of peas in half. Be as creative as you like because the key elements of this great dish are the garlic, and wine sauce. For a simple recipe, this has fantastic flavor. If you want to spice it up you can also add red pepper flakes.
Chicken Vesuvio
Chicken breasts sauteed with red potatoes, garlic, white wine and chicken stock
Ingredients
Equipment
Method
- Rinse and pat chicken dry with paper towels and slice the breasts horizontally. Season with salt and pepper. Heat one tablespoon of the oil in a large cast iron skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 to 5 minutes per side. Transfer to a plate.
- Add the remaining oil to the skillet and heat until shimmering. Cook potatoes, cut-side down, until golden brown, about 4 minutes.
- Add the mushrooms and cook for three minutes.
- Stir in garlic, rosemary, oregano, and ½ teaspoon salt and cook until fragrant, about 30 seconds. Add wine and broth, scraping up any browned bits, and bring to a boil. Return browned chicken to skillet on top of potatoes. Reduce heat to medium-low and simmer, covered, until chicken is cooked through and potatoes are tender, about 12 minutes. Using a slotted spoon, transfer chicken and potatoes to a serving platter; tent with foil. If the potatoes are not tender, place them on a cooky sheet lined with foils and cook in the oven at 400 for seven minutes.
- Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes. Stir in peas and cook until heated, about 1 minute. Whisk in butter and lemon juice, and season with salt and pepper. Pour sauce over chicken and potatoes. Serve.
Atmosphere
This garlic-laden dish calls for a nice cab with some Tony Bennett in the background.
