Chicken VesuvioThis classic dish is easily made allergen-free, enjoy! |
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Ingredients: |
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1 whole chicken, cut in pieces 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced ½ cup white wine ½ cup chicken stock ½ teaspoon garlic powder ½ teaspoon Kosher salt 1 teaspoon oregano ½ teaspoon ground black pepper ¼ cup fresh Italian flat leaf parsley, chopped 2 large russet potatoes, sliced length-wise and lightly blanched 1 cup frozen peas |
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Preheat oven to 350°F.
Partially boil potatoes, cut in quarters and set aside.
Lightly season chicken with Kosher salt and ground black pepper.
To a heavy skillet over medium-high heat, add 3 tablespoons extra-virgin olive oil, garlic and chicken skin side down.
Brown first side (about 5-7 minutes and flip).
Add white wine, chicken stock, garlic powder, Kosher salt, oregano, ground black pepper and Italian flat leaf parsley.
Remove chicken from heat and add quartered potatoes.
Place chicken in oven for 15 minutes, baste and add frozen peas.
Cook another 45 minutes or until thigh is internal temperature of 180°F.