Vesuvio is an Italian pasta dish made with potatoes, tomatoes, and basil. It’s delicious and is perfect for a quick and easy meal. You can use this recipe to make a vegetarian pasta or serve it with chicken.
Chicken thighs
A chicken vesuvio recipe is a delicious Italian dish. It is a one pan dinner that is perfect for a quick weeknight meal. The recipe features chicken thighs in a white wine sauce. In addition to the chicken, the dish also includes potatoes and peas. Served with lemon juice, parsley and parmesan, this meal is an Italian classic.
You can use boneless breasts for this dish, but a more authentic taste comes from using bone-in skin-on chicken thighs. Chicken thighs cook more quickly and have a deeper flavor. They are also a great deal cheaper than chicken breasts.
You can make this recipe using a cast iron skillet. The cast iron is a great choice because it is sturdy and will keep the pan hot enough to sear the chicken without scorching the potatoes.
Start by preheating your oven to 400 degrees Fahrenheit. Place your olive oil in the pan over medium high heat. Heat the oil until it shimmers. When the oil is hot, add the garlic. Cook until the garlic is golden. Once the garlic is tender, add the oregano, dried herbs, and salt. Mix the mixture together and set aside.
Next, remove the thighs from the pan. Season the skin with a pinch of salt and pepper. Sprinkle with the zest and lemon juice. After the chicken has cooked for five minutes, flip it over. Allow the other half to cook for another four or five minutes.
Then, add the chicken back to the pan. If you’re making this recipe with a large amount of chicken, you may want to place a piece of foil over the top to keep it from burning. Alternatively, you can broil the dish for a few minutes to give it a crispy exterior.
Next, you’ll prepare the sauce. In a separate pan, you’ll combine the chicken broth with the olive oil, garlic, oregano, and salt. Combine the ingredients until the liquid is smooth and creamy. Depending on the size of the chicken thighs, cooking time will vary.
Before serving the meal, sprinkle the dish with fresh parsley and a squeeze of lemon juice. If you’d like, you can serve with peas and parsley.
Potato wedges
Chicken Vesuvio is a classic Italian-American dish served with potato wedges. This easy one-pan recipe starts on the stove and finishes in the oven.
This simple and delicious chicken vesuvio recipe combines unique flavors, including garlic, lemon and white wine. The potatoes also soak up the flavor from the chicken. To make this recipe even more enticing, serve it with fresh cannolis or tiramisu cups.
To prepare the recipe, begin by cooking the chicken on the stove. Start by putting a small amount of olive oil into a pan over medium-high heat. Once the oil is hot, cook the chicken on each side until it’s browned. When done, remove the chicken from the pan and set it aside. Use tongs to transfer the chicken to a plate.
Next, heat the remaining 2 tablespoons of olive oil in the same pan. Season the chicken with salt, pepper and the remainder of the oregano. Be sure to use a thermometer to ensure that the chicken reaches 165 degrees F.
After the chicken is browned, add the potatoes. Cook for about nine minutes. You may need to flip the potatoes over halfway through their cooking time. Keep an eye on them to make sure that they don’t burn.
While the potatoes are cooking, put the vegetables in the sauce. In about five minutes, the sauce should simmer. Add the peas to the sauce when they’re ready. A beautiful touch is to add baby arugula.
When the potatoes and the chicken have finished cooking, serve the entire dish with the vesuvio sauce. If you’d like to spice up your meal, try a few crushed red pepper flakes.
Chicken vesuvio is a delicious way to get kids to eat their vegetables. Whether you’re making it for a special occasion or a quick weeknight dinner, this is a dish that’s sure to please.
If you’d rather avoid the calories, try substituting butter for the olive oil in this recipe. Dairy-free butter substitutes are available.
Regardless of whether you choose to use the traditional method of browning the chicken on the stove or the more modern method of baking the chicken, the result is a hearty, rich meal.
Seasoning with dried basil and thyme
It is a fact that potatoes are a great way to add an extra level of complexity to your meal. This is particularly true if you are going to make a side dish. You can easily combine different herbs with butter to make a dish that will please the palate and tickle the taste buds.
The best way to achieve this is to take a large cast iron skillet and put it on a medium heat. If you don’t have one, you can use a baking sheet or a roasting pan.
Before you get started, you will need to prep the potatoes. For this particular recipe, you will need three pounds of red potatoes. You should cut them into two inch chunks. These will need to be roasted at 425 degrees for 20 minutes. Once they are ready, remove them to a colander, rinse them and then drain them.
To make the roasted potatoes, you will need a large cast iron skillet or a baking dish. Arrange half of the potatoes in the pan and cook until they are golden. Do not forget to stir them around every fifteen minutes or so to prevent them from sticking.
You may have already noticed that the dish is made up of ingredients that are all-natural. If you are looking for a low-calorie option, you can choose to use a dairy free butter substitute.
In addition to the usual suspects, you will also need some lemons and thyme. To get the most flavor from your potatoes, you will need to make sure that they are cooked through. While they are roasting, you will need to toss them with a little olive oil.
Finally, you will need to sprinkle a few drops of lemon juice on them. This will help to enhance the flavors of the dish and ensure that the potatoes are a cinch to toss into the mouth.
Using the above recipe, you should be able to whip up a plateful of this simple and tasty meal in no time. Serve these potatoes with a green salad and you will be in food heaven.
Wine vesuvio recipe
If you love chicken vesuvio, you’ll also love this quick and easy one-pan recipe. It’s served with peas and roasted potato wedges and is packed with flavor. All you need is a few basic ingredients and some time.
This recipe can be made on the stovetop or in the oven. You can even make it ahead of time. The dish can be stored in the refrigerator for up to four days.
To make this tasty one-pan chicken meal, start by heating olive oil in an oven-safe skillet over medium heat. Add garlic and saute for about a minute. Once the garlic is tender, add thyme and saute for another minute.
Next, add half of the potatoes to the pan cut-side-down and cook for about three minutes. Alternatively, you can replace the russet potatoes with red potatoes. Turn the potatoes and continue to cook them until they are golden.
Now, add the rest of the potatoes to the pan, cut-side-up. Cook them until they are browned, about five to seven minutes. At this point, remove the pot from the stove and let it cool for a couple of minutes.
Next, you’ll need to scrape the bottom of the pot. You want to use a good quality wine for this recipe. Pinot grigio or chardonnay work best.
After about 15 minutes, you’ll need to add the peas. When you do, the mixture will be crusty and ready to serve. Alternatively, you can fry some eggs with the mixture.
You can also add crushed red pepper flakes to the sauce. Chicken vesuvio is a delicious and healthy meal for you to enjoy. Whether you’re preparing it for a family dinner or a Shabbat meal, this recipe is simple and delicious.
With this one-pan meal, you can have a restaurant-quality meal at home in less than 30 minutes. Just remember to make extra! Afterwards, you can store the leftovers in the fridge for up to 24 hours. Or you can reheat them in the oven for a quick, comforting meal.
Make this easy chicken vesuvio recipe and enjoy a comforting weeknight dinner.