Rev: Chicken Vesuvio CL 11/05

[ChefElise]

I made Chicken Vesuvio for dinner last night, and it was yummy! I only made a couple changes: I used all chicken thighs rather than a mixture of thighs and legs, and I subbed quartered artichoke hearts for the peas (simply because I like them better than peas!). It was a delicious, comforting dish perfect for a cold day.
There's definitely some work involved, but the nice thing is that after you pop it in the oven, you have 30 minutes to do something else. So you're essentially finished after it goes into the oven.
I think this would also be good with red potatoes in place of the russets.

[krhm]

Thanks for the review...I haven't received November yet, but will earmark this one. Anything goes into the oven fully assembled and then cooks for a while is high on my menu lists now since DH's work schedule has become so erratic.

[Jessica]

Thanks for the review. My mom loves Chicken Vesuvio and I hope to make this when she visits.

[2HUNGRY!]

I just wanted to add my review. I made this last night using chicken breasts (bone in) and red potatoes since that's what I had on hand. It was really good and comforting- perfect for our first really cold day. The potatoes came out great and we liked the sauce. I agree with the poster who said that it took a bit of work, but then you got to put it in the oven and ignore it- I cooked the breasts for 45 minutes before adding the peas.

[CindyWeightWatcher]

Here's the recipe for those who are interested. I entered it into Mastercook
from the web site.

* Exported from MasterCook *

Chicken Vesuvio

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken thighs (about 1 1/4 pounds) -- skinned
4 chicken drumsticks (about 1 pound) -- skinned
3/4 teaspoon salt -- divided
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
12 garlic cloves
2 large peeled baking potatoes -- each cut into 8 wedges
1 cup fat-free -- less-sodium chicken broth
1/2 cup dry white wine
3 tablespoons finely chopped fresh oregano
2 garlic cloves -- minced
1 cup frozen green peas

Sprinkle chicken pieces evenly with 1/4 teaspoon salt and pepper. Heat oil over medium-high heat in a large Dutch oven. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.

Add whole garlic cloves to pan; sauté 1 minute or until lightly browned. Remove from pan.

Add potatoes to pan; sauté 6 minutes or until lightly browned. Return chicken and whole garlic cloves to pan. Add remaining 1/2 teaspoon salt, broth, white wine, fresh oregano, and minced garlic cloves; bring to a simmer.

Cover and bake at 350° for 30 minutes or until chicken is done and potatoes are tender. Add frozen peas; bake an additional 8 minutes or until peas are tender.

Description:
"If the bottom of your Dutch oven doesn't fit the chicken pieces comfortably, brown them in two batches--crowded meat is hard to brown. Buy peeled garlic from the grocery store produce section for easier preparation of this one-dish meal. Versions of
this"
Source:
"Cooking Light, NOVEMBER 2005"

CALORIES 448(19% from fat); FAT 9.5g (sat 2g,mono 4.3g,poly 1.9g); PROTEIN 35.6g; CHOLESTEROL 119mg; CALCIUM 79mg; SODIUM 712mg; FIBER 5.6g; IRON 3.1mg; CARBOHYDRATE 49.8g

[lindaofthelakes]

We liked this okay. It was definitely in the comfort food vein (which was what we wanted for this cold weather). But this doesnt fall into my guest/restaurant/special category given the fairly low level of seasoning and stewed type texture. Probably NOT a repeater for us given all the other chicken recipes in the world.