Chicken Vesuvio

This week has brought a few challenges on WordPress.   I thought that this post went on Sunday but it did not.  Here is what I meant to tell you on Sunday:

I was looking for something new to try for dinner tonight and found a recipe that looked interesting for Chicken Vesuvio.  I’m going to share it with you with a disclaimer – it was not our favorite and won’t be going on the list of repeats.  My husband said it “was fine” but definitely prefers the braised chicken (search blog for details).  Full disclosure.

Chicken Vesuvio

  • 1 chicken breast per person, halved
  • olive oil
  • Yukon gold potatoes, scrubbed and cut in wedges
  • 4 garlic cloves, minced
  • 3/4 cup white wine
  • 1 sprig fresh oregano
  • 1 sprig fresh rosemary
  • 1 lemon juiced
  • 2 tb minced parsley

Preheat oven to 400.  In an ovenproof skillet, heat 1 TB olive oil over medium high heat and brown chicken, starting with skin side down about 8 minutes.  turn chicken and brown on other side another 8 minutes.  Remove to a plate.

Cook potatoes in pan, browning on each side of wedges about 8 – 10 minutes.  Remove to plate.  Add wine, rosemary and oregano to pan, scraping up brown bits from pan.  Put chicken back in pan with potato wedges on top and bake in oven about 20 minutes until chicken breasts register 140 on a meat thermometer.

Remove from oven and put chicken and potatoes on plate.  Add lemon juice to pan and stir.  Pour sauce over chicken and potatoes.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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