CHICKEN VESUVIO!!
Aug. 14th, 2010 09:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thoreauChicken Vesuvio (my slightly altered recipe from an original by Giada Delaurentis)
with golden butter potatoes and roasted brussel sprouts
Ingredients
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small yellow butter potatoes, quartered
4 large garlic cloves, minced 3/4 cup dry white wine
1 1/3 cup chicken broth
1 1/2 teaspoons dried oregano
2 teaspoons Herbs De Provence
1 teaspoon dried thyme
1 pd Brussel Sprouts, halved (previously roasted - see below)
2 tablespoons unsalted butter
1/3 cup grated Gruyere Cheese Directions
Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the brussel sprouts to the sauce in the pot. Cover and simmer over high heat until the brussel sprouts are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter and gruyere. Pour the sauce over chicken and potatoes, and serve.
ROASTED BRUSSEL SPROUTS
1pd brussel sprouts (halved)
olive oil salt and pepper
Preheat the oven to 400F. Slice the sprouts in half lengthwise, removing any loose, outer leaves and trimming the bottom stems. Toss sprouts in a little bit of olive oil and add salt and pepper, to taste. Spread cut side up in a single layer on a foil-lined baking sheet. Bake 400F for 30-40 minutes, until browned.
with golden butter potatoes and roasted brussel sprouts
Ingredients
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small yellow butter potatoes, quartered
4 large garlic cloves, minced 3/4 cup dry white wine
1 1/3 cup chicken broth
1 1/2 teaspoons dried oregano
2 teaspoons Herbs De Provence
1 teaspoon dried thyme
1 pd Brussel Sprouts, halved (previously roasted - see below)
2 tablespoons unsalted butter
1/3 cup grated Gruyere Cheese Directions
Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the brussel sprouts to the sauce in the pot. Cover and simmer over high heat until the brussel sprouts are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter and gruyere. Pour the sauce over chicken and potatoes, and serve.
ROASTED BRUSSEL SPROUTS
1pd brussel sprouts (halved)
olive oil salt and pepper
Preheat the oven to 400F. Slice the sprouts in half lengthwise, removing any loose, outer leaves and trimming the bottom stems. Toss sprouts in a little bit of olive oil and add salt and pepper, to taste. Spread cut side up in a single layer on a foil-lined baking sheet. Bake 400F for 30-40 minutes, until browned.
