Harry Carray's Chicken Vesuvio
Source of Recipe
Epicurious.com
List of Ingredients
4 boneless skinless chicken breasts
salt and pepper
1 T dried oregano
1 t garlic powder
3 T olive oil
2 large russet potatoes, peeled and cut into 6 wedges each
6 large cloves garlic, peeled
1/2 t crushed red pepper
1/2 C chicken broth
1/2 C white wine
1 C frozen peas, thawed
chopped fresh parsley (optional)Recipe
Preheat oven to 450°. Sprinkle chicken generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in ovenproof skillet over high heat; sautee potatoes until golden brown, about 5 minutes. Transfer potatoes to bowl.
Add chicken to skillet and saute until brown on all sides. Add garlic cloves and crushed red pepper and saute 2 minutes. Return potatoes to skillet and add broth, wine and peas. Bring to a boil.
Cover skillet tightly and transfer to oven and bake 30 minutes. Serve on platter with potatoes and peas around chicken; pour sauce over and garnish with fresh parsley, if desired.
|
Â
Â
Â
|
member logon
