↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
CHICKEN VESUVIO
Serves/makes: 4
8 chicken thighs
1 1/2 pound baking potatoes scrubbed
1 teaspoon dried oregano (I add sage, basil and rosemary to it also. It ends up being about 2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese
1/4 cup virgin olive oil
3 cloves garlic, minced
1/4 - 1/2 cup dry white wine or vermouth
2 tablespoons fresh parsley minced
1 cup peas
Preheat oven to 375 F.
Cut the potatoes lengthwise into wedges. Place the chicken and potatoes in a 13 x 9 inch nonstick baking pan. Sprinkle with oregano, parmesan cheese, salt and pepper. Drizzle with the olive oil. Bake for 30 minutes, stirring once to turn the chicken pieces over.
Sprinkle the chicken and potatoes with the garlic & wine. Bake for an additional 25 minutes, or until the chicken juices run clear and the potatoes are tender. Add peas and bake for 5 additional minutes. Drizzle the pan juices over the chicken & potatoes on a platter. Sprinkle with parsley and serve.
NOTE: I also like to dredge the chicken in flour and brown it before I add it to the baking dish.
view more member recipes
CHICKEN VESUVIO
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
CHICKEN VESUVIO
Serves/makes: 4
8 chicken thighs
1 1/2 pound baking potatoes scrubbed
1 teaspoon dried oregano (I add sage, basil and rosemary to it also. It ends up being about 2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese
1/4 cup virgin olive oil
3 cloves garlic, minced
1/4 - 1/2 cup dry white wine or vermouth
2 tablespoons fresh parsley minced
1 cup peas
Preheat oven to 375 F.
Cut the potatoes lengthwise into wedges. Place the chicken and potatoes in a 13 x 9 inch nonstick baking pan. Sprinkle with oregano, parmesan cheese, salt and pepper. Drizzle with the olive oil. Bake for 30 minutes, stirring once to turn the chicken pieces over.
Sprinkle the chicken and potatoes with the garlic & wine. Bake for an additional 25 minutes, or until the chicken juices run clear and the potatoes are tender. Add peas and bake for 5 additional minutes. Drizzle the pan juices over the chicken & potatoes on a platter. Sprinkle with parsley and serve.
NOTE: I also like to dredge the chicken in flour and brown it before I add it to the baking dish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicago Style Steak Vesuvio
by sgre52160
4 russet potatoes, cut Into wedges 1 tbsp Olive Oil 1 Minced Garlic 1 tsp dry rosemary and salt 1/2 tsp ground black pepper 1 cup dry white wine and beef stock 1/2 cup cooked peas 1 tsp
by sgre52160
4 russet potatoes, cut Into wedges 1 tbsp Olive Oil 1 Minced Garlic 1 tsp dry rosemary and salt 1/2 tsp ground black pepper 1 cup dry white wine and beef stock 1/2 cup cooked peas 1 tsp
view more member recipes