Len's Recipe of the Month - April 2022

 

Here's yet another recipe I have pilfered from Jim at Sip and Feast.   It's called Chicken Vesuvio and, frankly, most YouTube chefs have cooked it at one time or another.   Indeed, despite the Italian name, it was originally dreamed up in Chicago.   Regardless, you will like it.

First off, take 1 1/2 to 2 pounds of Yukon Gold potatoes and cut them into wedges.   Douse them with salt, pepper, and EVO.   Lay them out on a pan lined with parchment paper and put into a oven pre-heated at 425 degrees.   You'll leave them in there for 25 minutes.

While the taters are crisping, take 4 to 8 bone-in chicken thighs (I used four).  Pat them dry and then liberally season with salt, pepper, and oregano.   Sip and Feast uses a skillet but I try to use my Dutch oven whenever possible.   Coat with EVO and then heat it to a nice shimmer.   Place the thighs in, skin down first, for seven to ten minutes.   You are looking for a nice brown.   Then flip them for another ten minutes.   Remove them to a plate.

There's a lot of brown bits on the bottom which add flavor.   Throw in a liberal amount of garlic cloves.   I used ten.   Then add a cup of white wine and a cup of chicken stock to deglaze the bottom.  Lastly, toss in two tablespoons of lemon juice.

By now, the potatoes are done.   Take them out of the oven.   When the sauce has reduced, put the chicken and the potatoes back into the Dutch oven.   Lower the heat of your oven to 375 degrees and put it all in uncovered for about 30 minutes.

Now I differ here with Jim.  Frozen peas (a half bag) are next in line.  But he cooks up the peas and some butter in a skillet and adds it to the concoction at the very end.  I simply threw it all together (the peas and a tablespoon of butter) and let it cook a few minutes longer in the oven.

The garlic and lemon flavors are a wonderful scampi-like combo.   Enjoy!

Dinner last night:  Leftover pizza and salad.