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Chicken Vesuvio
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MsTified via Epicurios.com


  • 1 4-1/2 lbs (2 kg). chicken, quartered, backbone removed
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) garlic powder
  • 3 tbsp (45 ml) olive oil
  • 2 large russet potatoes about 14 oz (392 grm). each, peeled, each cut into 6 pieces
  • 6 large garlic cloves, peeled
  • 1/2 tsp (2 ml) or more dried crushed red pepper, to taste
  • 1/2 cup (125 ml) chicken stock or canned chicken broth
  • 1 cup (225 ml) frozen green peas, thawed
  • chopped fresh parsley (optional)
  • Preheat oven to 450 degrees (225 C.).
  • Sprinkle chicken pieces generously with salt and pepper.
  • Sprinkle oregano and garlic powder over chicken; set aside.
  • Heat oil in large ovenproof pot over high heat.
  • Add potatoes and saute until golden brown, about 5 minutes.
  • Transfer potatoes to bowl.
  • Add chicken to same pot and saute until golden brown on all sides, about 10 minutes.
  • Add garlic cloves and dried crushed red pepper and saute 2 minutes.
  • Return potatoes to pot.
  • Remove pot from heat.
  • Add stock.
  • Return to medium-high heat and bring to boil.
  • Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes.
  • Add peas to pot; cover and bake 5 minutes longer.
  • Transfer chicken to platter.
  • Arrange potatoes and peas around chicken.
  • Pour sauce from pot over chicken.
  • Garnish with chopped parsley, if desired, and serve.
This recipe is from the restaurant of the famous long-time Cubs announcer, Harry Carey, in Chicago, Illinois.

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