Wednesday, April 7, 2010

Chicken Vesuvio $6.55

First time I really paid attention to Chicken Vesuvio was when I was waiting tables in College. I always knew when someone ordered it, to tell the diner that the chicken took 45 minutes to prepare, and apparently to most customers it was worth the wait, because no one ever changed thier order after learning of the long wait. It wasnt until once I dropped a chicken vesuvio dish in the kitchen before serving it, that I realized just how much people loved the garlic, white wine, oregano dredged chicken dish, because although, the diner wasnt happy with my news, he was willing to wait another 45 minutes for the dish.
Giada's theory is that chicken vesuvio was named after the vesuvio volcano because the meal spews out so much aavory flavor when cooking, but another theory is it is named after the Chicago Resturant in the 1930's- Ristorante Vesuvio, because it was famous for inventing the dish. That seems more likely the origin. "Vesuvio" has since become a style of preparation, it is not uncommon to see on a menu: steak vesuvio, pork vesuvio, salmon vesuvio, and definitely common is vesuvio potatoes, served as a side dish. I have never actually made chicken vesuvio before, but have had it many times because my dad was known for his awesome chicken vesuvio. Even my mom never even attempted to make it because his was so darn good. Once again, a meal that is not just about good ingredients, but about technique. So between my mom and I, we kind of figuired it out.
BTW, we opted not to use boneless breasts, because a lot of the flavor from this chicken comes from the skin of the chicken.

4 chicken thighs $2.25+
4 chicken legs $2.25
1/3 cup olive oil .25
1 lb white or red potatoes, pealed and cut into wedges .50
1/4 cup flour .10
4 large garlic cloves, minced or mashed .20
1 cup chicken broth
1 cup white wine
1 1/2 tablespoon dried oregano
1 tablespoon thyme
salt and pepper

Salt and pepper the chicken
In large heavy skillet heat 1/2 oil, add chicken slowly one piece at a time, saute, turning from side to side until chicken is all sufficiently golden brown- about 15 minutes
Remove heat
Place chicken in large roasting pan and pat evenly with flour
In same skillet, add remaining oil garlic and potatoes, saute for 10 minutes, turning until golden color
add chicken broth, white wine, oregano, thyme, cook together 5 more minutes
remove from heat
pour mixture over chicken in roasting pan and bake at 350 for 30 minutes or until chicken is cooked

No comments:

Post a Comment