Tasty Chicken Vesuvio Recipe - GardenFork

Brown the chicken in a Dutch oven.

Brown the potatoes in wedges.

Add a ton of garlic after browning the chicken and potatoes.

Preheat the oven to 450°F.

Place the browned chicken and potatoes in a bowl to soak up some oil.

Add the potatoes on top of the chicken with garlic and red pepper flakes.

Add 1/2 to 3/4 cup of chicken broth and white wine (using a bullion cube if out of broth).

Put the lid on the Dutch oven and place it in the oven for 25 minutes.

Remove the Dutch oven from the oven carefully using two hands.

Use a digital meat thermometer to check the chicken.

Cook down the sauce by deglazing the pan with red wine (about 1/2 cup).

Reduce the wine by boiling for a few minutes while scraping the bottom of the pan.

Add a pad of butter to the reduced sauce to emulsify it for a nice shine.

Serve the dish, noting that frozen peas were forgotten this time.

Equipment Needed

Spice Level:

Dietary