Tuesday, August 16, 2016

Chicken Vesuvio

   I'm all for chicken dishes because I'm not much of a red meat eater. My mom has the best recipes so when she told me she had a new recipe she wanted to make for me, I gladly accepted her offer to make dinner (actually she's made dinner every night since we've been in Buffalo and it's been amazing).  I told her I was going to share he recipe on my blog but promised her that I would give her all of the credit -- as she was making dinner I was snapping my camera and totally getting in her way.  My punishment? Doing the dinner dishes -- blech! But dishes duty was worth it once I tasted the meal!

 This recipe actually comes from one of her newly purchased cookbooks America's Test Kitchen - The Complete Cooking For Two Cookbook, which can be purchased on Amazon. She altered the recipe a little bit since there was three of us eating the meal. It was the perfect amount and left just a small portion of leftovers for me for lunch!  

 Chicken Vesuvio 
 Adapted from America's Test Kitchen 

 2 boneless, skinless chicken breasts (6oz each)
 1/4 cup flour (we always use unbleached) 
 5 teaspoons olive oil
 3/4 lb baby red potatoes, washed and cut in halves  
 1 garlic clove, minced 
 1/4 tsp dried oregano 
 1/2 teaspoon fresh rosemary 
 1 cup chicken broth 
 1/4 cup dry white wine (we don't ever use cooking wine -- get the good stuff and pour a glass for yourself while cooking) 
 1 cup frozen peas, thawed 
 1 1/2 teaspoons lemon juice 
 2 tablespoons unsalted butter 
 Salt and pepper   

 Dredge chicken in flour and sprinkle with salt and pepper. Place chicken in a hot nonstick skillet pan (heat with one tablespoon of olive oil) and brown chicken over medium-high heat, 4 minutes each side. Remove chicken from pan.   
  Add two teaspoons of olive oil to skillet until hot -- then add potatoes and cook. 
  Stir frequently so the potatoes don't stick to bottom of the pan. Cook until golden brown, about 7 minutes. Stir in oregano, garlic, rosemary, and salt -- once it starts to smell absolutely amazing, stir in broth and wine.

 Be sure to scrape the bottom of the pan during the process to prevent brown bits from sticking to the bottom of the pan.  Add the chicken back into the pan and bring to a simmer. Reduce heat to medium-low and simmer until chicken reaches 160 degrees (12 minutes -- flip halfway). 
  Remove chicken from pan and loosely cover with aluminum foil.  Increase heat to medium and simmer potatoes and sauce uncovered until potatoes are tender (sauce will be slightly thickened). Move potatoes to the plate with the chicken. Turn heat off, add peas, butter, and lemon juice to pan. Add salt and pepper to season. 
Pour sauce over chicken and potatoes and enjoy!

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