Chicken "Vesuvio-less"
Savory. Creamy. Crunchy.
As much as I love white wine, I am not the biggest fan of cooking with it- don’t judge! Instead, I often substitute white wine with chicken stock and for this recipe, it works wonderfully! It creates a sauce that’s creamy enough to douse your meal in … and you’re going to want to with this one, trust me 😏
I call this Chicken “Vesuvio-less" because it’s basically the same as Chicken Vesuvio, but without the wine. Chicken Vesuvio is actually named after Mount Vesuvius because when the wine is added to your pot, it steams up like a volcano. The chicken stock will do the same thing, so technically "Vesuvio-less" is wrong… but I’m sticking with it 🙃. If you are looking for Vesuvio, simply substitute the chicken stock for a dry white wine.
Let's begin!
First, season your chicken with salt and pepper. Then, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken until it has browned (about 2-3 minutes per side). Now you’ll do the same with the potatoes: Season with Morton Steak Seasoning and sear until golden (about 6 minutes each side)... I know, this recipe calls for a lot of in then out of pot ordeals, but it’s worth those extra little steps.
Scrape the bottom of your dutchoven to get all those little brown tid-bits. These may look burned, but this is where the flavor is! Now add some more flavor with smashed garlic and shallots (this combination is so aromatic and is one of my favorites). Stir for about 30 seconds. Now add rosemary, thyme and chicken stock (or white wine) and let it reduce slightly. You’ll see the little simmer bubbles and you’ll know it’s time to continue.
Return the potatoes by placing them on the bottom, followed by the chicken on top. Now- you’re going to learn a little trick that is going to forever change your cooking approach.
First, brush the remaining tablespoon of olive oil on each piece of chicken. Then sprinkle the dried Italian herbs on top. This is going to create a beautiful, crunchy crust for the chicken skin. Just wait until you bite into it… but not until it’s cooked! So, place your dutchoven in the oven for 35-40 minutes (or until the internal temperature of the chicken is 160°) at 400°.
After removing from the oven, sprinkle in the thawed peas. There’s a few reasons why I use frozen peas over fresh peas: 1. They’re always fresh. 2. They have a longer lifespan/shelfspan. 3. You don’t need to cook them beforehand if they’re going to be mixed with steaming hot food. With that being said, wait about 3-5 minutes until your peas are cooked through.
For the last time (yay!), remove the peas, potatoes and chicken and set aside.
Let’s get saucy!
Place the dutchoven over medium-high heat. Then, scrape the bottom bits and stir the remaining juices in the pot. If your juices have dried or you’d like extra sauce, you can add up to ¼ cup of chicken stock. We’re going to add even more flavor to this by adding 2 cloves shredded garlic. Now let’s thicken it up with butter, stirring in 1 tablespoon at a time. Continue to stir until the sauce has thickened. Finally, add lemon zest and juice.
Pour the sauce over your chicken and potatoes and sprinkle with fresh parsley.
RECIPE ME:
