Chicken Vesuvio
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Preheat oven to 350°F (175°C).
Heat olive oil in large non-stick skillet over medium-high heat. Cut each potato into 8 wedges. Sauté until golden brown on both sides; remove and set aside.
Separate legs at the joint into drumstick and thigh pieces. Add chicken, including breasts, to pan and sprinkle with oregano, salt and pepper and brown on both sides. Add garlic and continue to sauté for 2 to 4 minutes until fragrant and lightly browned. Pour white wine over chicken and cook for 2 more minutes. Remove from heat and place in a casserole dish along with the potatoes. Cover pot tightly and bake until chicken is cooked through (about 30 minutes) and breasts reach an internal temperature of 165°F (74°C).
Add peas and bake for 5 additional minutes. Arrange potatoes and peas around chicken on serving platter, pour remaining gravy over chicken and serve. Garnish with parsley sprigs.
Helpful Tip
Chicken Vesuvio is an Italian-American dish. The dish is usually garnished with a few green peas for colour but you can also use frozen cut green beans or broccoli. A large roasting pan works well for this recipe.
Nutrition Info
| Per 420 g serving | Amount |
|---|---|
| Calories | 440 |
| Protein | 47 g |
| Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrate | 36 g |
| Fibre | 4 g |
| Sugar | 3 g |
| Cholesterol | 140 mg |
| Sodium | 330 mg |
| Per 420 g serving | % Daily Value |
|---|---|
| Potassium | 39 |
| Calcium | 6 |
| Iron | 20 |
| Vitamin A | 8 |
| Vitamin C | 80 |
| Vitamin B6 | 83 |
| Vitamin B12 | 37 |
| Folate | 12 |
| Zinc | 40 |
