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CHICKEN VESUVIO

List of Ingredients




CHICKEN VESUVIO
Recipe courtesy Chef Abraham, Harry Caray's, Chicago, IL
TVFN The Best Of, Show #1BBESP05: The Best of: Sports Star Restaurants

2 ounces frozen peas, blanched
1 chicken, jointed
1 teaspoon salt
1 teaspoon pepper
2 teaspoons oregano
2 teaspoons granulated garlic
1 large baking potatoes, like russets
6 tablespoons olive oil
2 large garlic cloves, whole
1 cup dry white wine
2 teaspoons parsley, chopped

Preheat oven to 400 degrees F.To blanch peas, place in boiling water
for 1 minute (1 teaspoon of sugar added brings out sweetness). Joint
chicken into 4 pieces and season well with salt, pepper, oregano and
granulated garlic. Peel potato and cut into quarters; saute in olive
oil until golden brown; set aside. In 10-inch skillet, bring olive
oil to 300 degrees or almost to boiling point. Add garlic cloves;
cook for 2 minutes to release flavor. Add chicken; saute lightly on
both sides until golden brown. Add potatoes and then deglaze pan with
white wine. Bake for 20 to 30 minutes. Place chicken on serving plate
and arrange potatoes around chicken. Pour the sauce from the pan over
chicken and add peas. Garnish plate with parsley and serve.

Yield: 2 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Difficulty: Easy

Recipe