New York Times Recipes Chicken Vesuvio

A recipe for that great Italian-American dish chicken Vesuvio which Margaux adapted from the one served at La Scarola in Chicago.

New york times recipes chicken vesuvio. There are thousands and. Dry chicken with paper towels and season with salt and pepper. Crispy chicken thighs and tender potatoes are cooked in a white wine and herb sauce.

Saute garlic and red pepper flakes in the pan and deglaze it pour the broth and seasonings. This one-pan chicken vesuvio is a full delicious and restaurant-quality meal. This is ideal for the weekday when there are no plans for the defrosted chicken sitting in the fridge.

Chicken Vesuvio is a roasted chicken dish with lemons garlic and baby potatoes and can be made on one pan for easy cleanup. Place the chicken into a 13-by-9-inch baking dish. Season the chicken all over with 2 teaspoons salt.

Season with salt and pepper. Add the vegetables to the chicken. Repeat with 1 tablespoon more oil and remaining chicken.

Throw this simple meal together for friends or. Heres yet another one from the reporting notebook and test kitchen of our Margaux Laskey and appropriate for anyone who wants neither tofu nor a mixture of apples and cheese for dinner. Its made with browned chicken-on-the-bone pieces baked with garlic onion and yukon gold potato wedges sopped in white wine.

Brown chicken on all sides in batches about 8 to 10 minutes per batch. Bake in a preheated 325-degree F oven until chicken is cooked through about 40 minutes adding the peas during the last 5 minutes of cooking time. Preheat oven to 400F.