Chicken Vesuvio

Chicago is known for so many wonderful culinary creations.  One of them being chicken vesuvio.   I love making this dish because it is such a versatile dish and you can easily use all parts of the chicken.  Tonight I used a whole chicken that I cut up in to pieces.  But you can just as easily use breasts, thighs, drumsticks- honestly, any combination will do.  The other great thing about this meal is the prep is easy and it roasts in your oven for over an hour, making your home smell delicious!!!!

The inspiration  for this dish came from this posting on the Proud Italian Cook website.  

Chicken Vesuvio meets Connecticut

olive oil
1 whole bone in chicken
6 russet potatoes
12 cloves of garlic
2 lemons juiced and shells saved for roasting
Rosemary (fresh) 2 sprigs
2 Tablespoons oregano
4 Tablespoons fresh parsley
2 cups white wine
2 cups chicken stock
couple handfuls of frozen peas

1. Cut up chicken and heat oven to 375 degrees F
2. In a heavy cast iron pot heat olive oil
3. Add chicken and potatoes and brown (about 10 minutes)
4. Toss in garlic, oregano, rosemary,  2 Tablespoons parsley, salt, pepper and continue to brown (about another 5 minutes)
5. Transfer lemon shells, chicken, potatoes, garlic, and herbs to roasting pan
6. Deglaze your pan with wine, lemon juice, and chicken broth- making sure to scrap up all the brown bits on the bottom of the pot (mummm) and cook on medium heat for 5 minutes

7. Transfer mixture to roasting pan and place in oven for 1 hour
8. Add a few handful of peas to pan and continue to cook for another 15 minutes
9. Sprinkle reserved parsley over dish and serve

*** my sous chefs enjoyed helping prepare tonights meal***