STEAK VESUVIO RECIPE RECIPES

CHICAGO'S CHICKEN VESUVIO RECIPE | ALLRECIPES

Chicago's Chicken Vesuvio Recipe | Allrecipes image

This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.

Provided by Diana71

Categories Meat and Poultry Chicken Chicken Thigh Recipes

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds bone-in, skin-on chicken pieces
salt and freshly ground black pepper to taste
¼ cup olive oil
2 cups Yukon Gold potato wedges
½ onion, chopped
5 cloves garlic, sliced
? cup dry white wine
? cup chicken stock
2 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
1 tablespoon butter, or more as needed
½ cup frozen peas

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.
Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.
Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top.
Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

Nutrition Facts : Calories 305.6 calories, CarbohydrateContent 12.2 g, CholesterolContent 81.4 mg, FatContent 16.4 g, FiberContent 1.6 g, ProteinContent 23.2 g, SaturatedFatContent 4 g, SodiumContent 174.4 mg, SugarContent 1.4 g

PORK CHOPS VESUVIO FOR TWO RECIPE - FOOD.COM

Pork Chops Vesuvio for Two Recipe - Food.com image

I searched all over for a recipe for these and found non, so, I made up my own. my family loves them. To increase the amount just redo the seasoning ect. to taste. I serve it over pasta, chops on top, covered with the sauce and garnished with the last table spoon of basil.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 (10 -12 ounce) pork loin chops with bone or 4 (6 ounce) pork loin chops with bone
4 tablespoons butter
2 tablespoons extra virgin olive oil
4 large garlic cloves, finely choped
Italian breadcrumbs
2 tablespoons oregano
4 tablespoons basil
garlic powder (for breading )
crushed red pepper flakes
1/2 cup chicken stock
1/2 cup dry white wine (I use Chardonay )
1 lemon, juice of (or eqivalent lemon juice)

Steps:

add garlic powder, 1 tablespoon oregino and 2 table spoons of basil to italian breading. dreg chop in breading coating well on both sides.
melt butter and heat olive oil in large skillet.
add and saute garlic until it turns golden brown.
brown chops on both sides ( about two minute per side or until breading turns golden). remove chops and set aside.
to skillet,add stock, wine 1 table spoon oregino,1 table spoon basil,lemon juice and crushed red peper. deglaze pan scrapping the bottom to get all the goodies. bring to a boil, turn down heat to med.low.
re-add chops and spoon sauce over the top. close lid, simmer 10. minute.
turn chops over and repeat step . (cook till chops are done ).
serve over angle hair pasta. garnish with remaining table spoon of basil.

Nutrition Facts : Calories 863, FatContent 61, SaturatedFatContent 24.8, CholesterolContent 245.7, SodiumContent 445.8, CarbohydrateContent 8.9, FiberContent 0.9, SugarContent 2.2, ProteinContent 57.6

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