I’ll admit, I’m a bit behind reading magazines lately. On Sundays, I like to write out what I plan on cooking that week. I may or may not always follow through, but I find that if I take the time to write it out ahead of time it helps prevent the what’s for dinner scramble at 5:30 every night. I found this Quick Chicken Vesuvio recipe in the April issue of EveryDay with Rachel Ray and thought it was worth a try. The ingredient list was short and sweet. Plus it involved some oven cooking, which meant I could play with the girls. Score!
Like I said, short ingredient list:
2 baking potatoes. peeled and sliced 1/4 in thick
6 cloves garlic, thinly sliced
1 tsp dried oregano
Salt and Pepper
2 lbs skinless, boneless chicken breast, cut into chunks
Flour, for coating
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup fresh or thawed frozen peas
1/4 cup finely chopped flat leaf parsley
Peas are a tricky vegetable at home, and that’s a good way of putting it. I think everyone, except me, would rather eat broccoli that eat peas! I did not add them to the dish. Also, if you would rather not cook with wine, just double up on the chicken stock.
You end up with two dirty pans, which for my husband that’s grounds for celebration! First you cook the potatoes until browned. In a separate pan, brown the chicken until golden. Use the chicken stock and wine to deglaze the pan and mix everything together.
Into the oven it goes to finish cooking the chicken for 10-12 minutes at 375 degrees F. Top with the fresh parsley, I had the curly kind so that’s what I used.
Serve with a big green salad and you are done! The chicken and the potatoes were super tasty. This recipe was easy and quick, but most importantly it was a crowd pleaser.
Do you have veggies your family refuse to eat?
What’s your go-to chicken recipe?
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