Chicken Vesuvio

September 2018 View more

Yield: 4 Servings

2 four-pound whole roasting chickens, cleaned
1 cup frozen peas
4 large Idaho russet potatoes
½ cup olive oil
10 whole cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon granulated garlic
1/3 cup parsley, chopped
1½ cups white wine
1½ cups homemade chicken stock or canned low-sodium chicken broth

1. Preheat oven to 375°F.

2. Blanch peas by placing in boiling water for 1 minute, then rinse with cold water to stop the cooking.

3. Cut each chicken into 8 pieces (2 breasts, 2 thighs, 2 wings, 2 legs).

4. Peel potatoes and cut into quarters, lengthwise.

5. In a large roasting pan, heat olive oil over medium heat. Sauté potatoes and garlic cloves until golden brown (about 8 minutes).

6. Remove garlic cloves from roasting pan and discard. Remove potatoes and set aside.

7. Add chicken to the pan and sauté lightly on both sides, until golden brown. Deglaze pan with white wine until reduced by half. Return potatoes to pan.

8. Season potatoes and chicken with salt, pepper, oregano, garlic, and parsley. Add chicken stock and transfer roasting pan to oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F.

9. Place chicken on serving plate and arrange potatoes around chicken. Pour sauce from the pan over chicken, then sprinkle peas on top.

3 tablespoons olive oil
2 pounds chicken bones (backs, necks, and breast plates)
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 whole cloves garlic
10 cups water
Heat olive oil in large stockpot over medium heat. Add chicken bones and brown on all sides.
Add carrots, celery, leeks, and garlic; sauté until the onions are translucent. Add water and bring to a boil.
Reduce heat and simmer for 2 hours until liquid is reduced by one-third. Strain. The stock can be frozen for later use.

Recipe and photo courtesy of Harry Caray’s Italian Steakhouse executive chef Shawn Johnson and corporate executive chef Joe Rosetti