Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Chicken/ Turkey
Chicken Vesuvio



Post new topic   Reply to topic View latest: 24h 48h 72h

Amarante




 
 
    
 

Post Wed, Jun 24 2020, 6:02 pm
This is really not as complicated as the long instructions would make it appear. It is essentially roast chicken but you sear the chicken in the roasting pan and then put the pan in the oven. You then take the pan drippings and make a gravy sauce.

The recipe has the usual explanation of why this particular recipe produces the best result when they tested various procedures and ingredients

Flavors are the classic lemon, oregano, garlic with chicken and potatoes. All you need is a nice tossed salad and you have a complete and relatively simple dinner.

Yukon potatoes are definitely the ones to use as they have such a rich buttery flavor

Chicken Vesuvio

Excerpt From: America's Test Kitchen - Big Flavors from Italian America

Serves 4 to 6

Why This Recipe Works Ask a Chicago native where to find the best version of chicken Vesuvio, and you’ll be provided with a long list. But of all the restaurants in the city, Harry Caray’s Italian Steakhouse is probably the most well-known for this regional favorite: crisp-skinned chicken and deeply browned potatoes in a potent garlic and white wine sauce. To transfer chicken Vesuvio to the home kitchen, we traded the customary skillet for a large, heavy roasting pan, which gave us plenty of room for four servings. We heated oil in the roasting pan on the stovetop, browned the chicken thighs and halved Yukon Gold potatoes, and added the traditional dried herbs and plenty of garlic cloves. We poured wine into the pan and moved it to the oven so the chicken, potatoes, and garlic could finish cooking unattended. After transferring the cooked chicken and potatoes to a platter, we returned the pan to the stovetop to reduce the sauce further.

Mashing the cooked garlic cloves brought the oil and wine together in a rich emulsion, and some fresh minced garlic, tempered with lemon juice, delivered robust flavor. For this recipe you’ll need a roasting pan that measures at least 16 by 12 inches. Trim all the skin from the underside of the chicken thighs, but leave the skin on top intact. To ensure that all the potatoes fit in the pan, halve them crosswise to minimize their surface area. For efficient browning, heat the roasting pan over two burners. Combining the garlic with lemon juice in step 1 makes the garlic taste less harsh, but only if the lemon juice is added immediately after the garlic is minced.

8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2½ teaspoons kosher salt, divided
1 teaspoon pepper, divided
1½ pounds Yukon Gold potatoes, 2 to 3 inches in diameter, halved crosswise
2 tablespoons vegetable oil, divided
14 garlic cloves, peeled (2 whole, 12 halved lengthwise)
1 tablespoon lemon juice
1½ teaspoons dried oregano
½ teaspoon dried thyme
1½ cups dry white wine
2 tablespoons minced fresh parsley, divided

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and sprinkle on both sides with 1½ teaspoons salt and ½ teaspoon pepper. Toss potatoes with 1 tablespoon oil and remaining 1 teaspoon salt. Mince 2 whole garlic cloves and immediately combine with lemon juice in small bowl; set aside.

2. Heat remaining 1 tablespoon oil in large roasting pan over medium-high heat until shimmering. Place chicken, skin side down, in single layer in pan and cook, without moving it, until chicken has rendered about 2 tablespoons of fat, 2 to 3 minutes. Place potatoes cut side down in chicken fat, arranging so that cut sides are in complete contact with surface of pan. Sprinkle chicken and potatoes with oregano and thyme. Continue to cook until chicken and potatoes are deeply browned and crisp, 8 to 12 minutes, moving chicken and potatoes to ensure even browning and flipping pieces when fully browned. When all pieces have been flipped, tuck halved garlic cloves among chicken and potatoes. Remove pan from heat and pour wine into pan (do not pour over chicken or potatoes). Transfer pan to oven and roast until potatoes are tender when pierced with tip of paring knife and chicken registers 185 to 190 degrees, 15 to 20 minutes.

3. Transfer chicken and potatoes to deep platter, browned sides up. Place pan over medium heat (handles will be hot) and stir to incorporate any browned bits. Using slotted spoon, transfer garlic cloves to cutting board. Chop coarse, then mash to smooth paste with side of knife. Whisk garlic paste into sauce in pan. Continue to cook until sauce coats back of spoon, 3 to 5 minutes. Remove from heat and whisk in reserved lemon juice mixture and 1 tablespoon parsley. Pour sauce around chicken and potatoes. Sprinkle with remaining 1 tablespoon parsley and serve.
Back to top
Page 1 of 1 Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Chicken/ Turkey

Related Topics Replies Last Post
Urgent - mistakenly baked chicken with the white plastic 2 Tue, Mar 26 2024, 4:06 pm View last post
ISO chicken on bone recipe that is keto friendly +delicious!
by amother
5 Fri, Mar 22 2024, 2:42 pm View last post
In search of the perfect chicken cutlet recipe
by kenz
41 Tue, Mar 19 2024, 11:45 am View last post
by kenz
Bridesmaids’ Tea Chicken Salad 0 Fri, Mar 15 2024, 2:16 pm View last post
Mom’s Chicken with Turmeric Tahini, Chickpeas, and Onions 2 Thu, Mar 14 2024, 1:24 pm View last post