VESUVIO POTATOES RECIPES
VESUVIO POTATOES - BIGOVEN.COM
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Total Time 45 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- "Heat oven to 400F. Scrub potatoes clean, remove any eyes and cut in quarters and then in half. Place potatoes in a baking dish and pour oil over them, toss to coat. Sprinkle with herbs and seasonings and bake for 45 minutes, turning the potatoes half way through the cooking period. Test with a fork to make sure it glides through. Season with salt and pepper to your taste. Recipe by: Larry Gerber "
Nutrition Facts : Calories 128 calories, FatContent 13.6118925000649 g, CarbohydrateContent 2.07176312540063 g, CholesterolContent 0 mg, FiberContent 0.771724994812945 g, ProteinContent 0.391021875082695 g, SaturatedFatContent 1.89498081251618 g, ServingSize 1 1 Serving (10g), SodiumContent 1.4125000001112 mg, SugarContent 1.30003813058768 g, TransFatContent 0.376766625010786 g
CLASSIC CHICKEN VESUVIO RECIPE | ALLRECIPES
This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.
Provided by thedailygourmet
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 1 hours 40 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
- Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
- Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
- Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
- Bake in the preheated oven for 1 hour.
- During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
- Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.
Nutrition Facts : Calories 616.8 calories, CarbohydrateContent 30.5 g, CholesterolContent 157.1 mg, FatContent 33.6 g, FiberContent 4.6 g, ProteinContent 36.9 g, SaturatedFatContent 12.8 g, SodiumContent 859.2 mg, SugarContent 3.4 g
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