RecipesMagazine

Chicken Vesuvio

Chicken Vesuvio
Need a gluten free and dairy free main course? Chicken Vesuvio could be a great recipe to try. This recipe serves 4. One portion of this dish contains approximately 69g of protein, 79g of fat, and a total of 1147 calories. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up salt and pepper, oregano, wine, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Heat an oven to 325°F. In a roasting pan (or a large (14-inch) oven-proof skillet), heat the olive oil over medium until shimmering.
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Olive OilOlive Oil
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Roasting PanRoasting Pan
OvenOven
2
Add the potatoes and garlic and cook until golden brown, about 12 minutes.
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PotatoPotato
GarlicGarlic
3
Remove to a plate, leaving behind as much oil as possible.
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Cooking OilCooking Oil
4
Add the chicken to the skillet, skin-side down. Cook until golden and crisp, then turn and cook the other side until golden as well.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
5
Add the wine and cook until it reduces by half.
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WineWine
6
Return the garlic and potatoes to the pan, along with the chicken stock, parsley, oregano, and a pinch of salt and pepper.
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Salt And PepperSalt And Pepper
Chicken StockChicken Stock
PotatoPotato
OreganoOregano
ParsleyParsley
GarlicGarlic
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Frying PanFrying Pan
7
Transfer to the oven and cook, uncovered, until the chicken is cooked through, about 45 minutes.
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Whole ChickenWhole Chicken
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OvenOven
8
Add the peas to the pan with 5 minutes left in the cooking time.
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PeasPeas
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Frying PanFrying Pan
9
Serve with the roasting juices in the pan.
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Frying PanFrying Pan
DifficultyHard
Ready In1 h
Servings4
Health Score27
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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