Saturday, February 12, 2011

Chicken Vesuvio

Or better known in our house as chicken with potatoes and peas in a white wine sauce. OMG, this is so delicious!

Chicken Vesuvio
adapted from America's Test Kitchen

1/4 cup of all pupose flour
1/8 tsp dried salt, pepper oregano, basil, thyme, and rosemary
2 boneless, skinless chicken breasts, trimmed and pounded down 1/2 thickness
 Olive oil
12 ounces (3-4) red potatoes, cut into 1 inch chunks
1 garlic clove, minced
1 tsp fresh oregano or 1/4 tsp dried
1/2 tsp fresh rosemary or 1/8 tsp dried
1 cup chicken broth
1/4 cup dry white wine
1/2 cup forzen peas, thawed
2 tbsp butter
1 tsp lemon juice

  1. Place the the flour and herbs in a shallow baking dish. Pat the chicken breast dry with paper towel. Dredge the chicken breast in the flour mixture, shaking off the excess.
  2. Grill the chicken on the grill or a griddle pan, cooking it until the juices are no longer pink. 
  3. While the chicken is cooking (give the chicken about a 5 minutes head start cooking time), heat 2 tbsp olive oil in a skillet. Oil should be hot and sizzling. Add potatoes and cook, stirring occasionally, until the potatoes are golden brown, about 7 minutes.
  4. Stir in the garlic, oregano, rosemary, and 1/8 tsp salt and cook until fragrant, about 30 seconds.
  5. Add the broth and wine, scraping up any browned bits. 
  6. Add the thawed peas to the potato mixture to heat. Heat the sauce on medium-high heat until thickened slightly, about 5 minutes. 
  7. Add butter and lemon juice and simmer for about 1-2 minutes.
  8. Nestle cooked chicken in the mixture to coat with the sauce. 
  9. Pour sauce over the chicken and potatoes and enjoy!


  1. The sauce sounds good over that grilled chicken. Where does the name come from?

  2. Haven't made Chicken Vesuvio in ages! Thanks for the reminder - yours looks awesome!

  3. This looks wonderful! Thanks for stopping by to visit and join my giveaway. Good luck! :-)


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