Chicken Vesuvio – Renewing a love affair with Oregano

by Michelle on May 24, 2010

When I was a poor college student and I do mean poor, yes there were times I did not have $.25 to use the pay phone, I lived on the four P’s, pasta, potatoes, pudding and popcorn. Looking back, it’s a wonder I made it through school on a diet like that but my meals were fast and cheap and fit my budget perfectly. And my kitchen equipment was limited to two pans and only one had a lid! But one spice I was never low on was Oregano. I loved it and used it on everything. But once I graduated from school I stayed away from Oregano, using it sparingly…very sparingly!

Oregano is the main herb in Chicken Vesuvio and as soon as I read the recipe, I thought maybe it’s time I gave Oregano another try. And WOW…what a way to rediscover a taste! The Chicken Vesuvio was fantastic and every bite was better then the last. And it wasn’t just the Chicken that was good, the roasted potatoes were fan-tastic! In the Chicago area some restaurants feature Steak Vesuvio and even Pork Chop Vesuvio and I can certainly understand why!

Chicken Vesuvio
Recipe adapted from Harry Caray’s Italian Steakhouse

1 cup frozen peas
2 whole cleaned (4 pound) roasting chickens (I used 2 chicken breasts)
1 cup olive oil (I used 3 TBL)
4 large potatoes
10 cloves garlic (I used 5 garlic cloves)
1 teaspoon salt (I skipped)
1 teaspoon pepper (I used 3 turns of freshly ground pepper)
1 tablespoon dry oregano (I used 1 tsp oregano)
1 tablespoon granulated garlic (I used 2 garlic cloves)
1/3 cup chopped parsley
1 1/2 cups dry white wine (I used 1 c. wine)
1 1/2 cups homemade chicken stock or canned chicken broth (if using canned broth, reduce the salt in the recipe)

NOTE: I used 2 Chicken Breasts and basically cut the recipe in half

1. Preheat the oven to 375 degrees.
2. Blanch the peas by putting them in boiling water 1 minute. Drain and set aside.
3. Joint each chicken into 8 pieces.
4. Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and saute the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard. Remove the potatoes and set aside.
5. Add the chicken to the pan and saute lightly on both sides of each piece until it is golden brown.
6. Deglaze the pan with the wine, careful to scrape up any browned bits on the bottom of the pan. Heat until reduced by half.
7. Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, minced garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
8. Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.

AllRightsReserved@BigBlackDog

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Comments

  • kat May 24, 2010 at 12:04 pm

    Oh that does sound so good!

  • Joanne May 24, 2010 at 12:17 pm

    I actually rediscovered oregano last week too! I hadn’t had it in a while and then I made this pasta recipe that included it and absolutely fell in love! Crazy. This chicken looks delicious.

  • Julie Harward May 24, 2010 at 1:29 pm

    I sure can relate to the poor college student days..me too! I love this recipe and I will give it a try tonight! Thanks for sharing it. Come say hi 😀

  • Angie's Recipes May 24, 2010 at 2:06 pm

    I like oregano and always have some ready in the pantry. Might give this dish a try soon! Excellent click too!

  • Sheila May 24, 2010 at 2:28 pm

    Michelle, that looks delicious! I had to laugh when you mentioned what we ate during college days. Does rice a roni ring a bell???

    XO,

    Sheila :-)

  • Krista May 24, 2010 at 2:47 pm

    I’m smiling reading about your college days. :-) I’m in a temporary tight spot myself right now, and it’s been quite an adventure to cook on an exceedingly limited budget. :-) I just started using oregano more myself and it’s wonderful! This dish looks fantastic – and the potatoes make me happy. They’re one “poor food” that I never, ever tire of. :-)

  • Lori E May 24, 2010 at 4:08 pm

    I grow oregano in my garden and use it often. It tastes so good when it is fresh. Roasted potatoes are my favorite and I usually use rosemary on them but oregano might be a nice change.

  • Kayte May 24, 2010 at 4:36 pm

    This looks delicious and is so pretty! As I was reading through the ingredients, I think that I would use your version, hands down, that sounds the most appealing to me. Stealing this one, thanks…I think I have stolen and made more of your recipes than anyone else’s! You and I must have a lot of the same tastebuds!

  • megan May 24, 2010 at 4:42 pm

    I once bought a spice mix called Pollo Vesuvio Seasoningand it was expensive. I had never heard of it before but now I see how easy it can be. Thanks for a great recipe!

  • teresa May 24, 2010 at 8:23 pm

    mmm, this looks wonderful, i love the flavor of oregano, i’ll definitely have to give this a try.

    i’m sorry i havne’t been around for a while, for some reason i wasn’t getting your feed. hopefully i’ll get the problem fixed and be around much more!

  • Raina May 24, 2010 at 9:02 pm

    Great dish. Thanks for sharing it. This will be a definite hit with my picky family.

  • angelina May 25, 2010 at 5:17 am

    michelle that is divine looking ! i love green herb sprinkling….

  • Bonnie May 25, 2010 at 6:06 am

    Michelle,

    For some reason I was not getting your feed after your new site was up. Glad to be back and see that you are up and blogging. This chicken dish looks wonderful and fresh. Just right for spring. Hope you are coming along well.

  • Samantha Cernock May 25, 2010 at 6:37 am

    I like the new format. I have to say, I much prefer basil to oregano.

  • Lynda May 25, 2010 at 6:59 am

    Michelle,

    Sounds wonderful. Yum!

    Yep, I remember those days only my roomie and I at the time ate a lot of tuna casserole, those blocks of frozen perch and popcorn – but not all together.

  • A Canadian Foodie May 25, 2010 at 7:17 am

    What a great story. Yup – those University days were pretty incredible. I remember the same kinds of experiences… varied – but similar. We did eat “ok” – but a LOT of pasta and popcorn, for sure! And improvisation was absolutely necessary to stretch that food budget. We ate a ton of root vegetables, too.They were cheap, and nutritious. At one house, There were 10 gals – and we fed 10 guys every night for dinner to help pay for our food. It was a blast. 20 people for a big nutritious dinner every night – about 45 minutes of family dinner time and then off to studies. The tables went right through the dining room to living room ad we actually all sat together around one. We had weekly duties and cooking nights – it was like living in a small army – and a great learning experience.
    Looks like a great recipe, here, too!
    :)
    Valerie

  • Kat May 25, 2010 at 8:21 am

    Sounds and looks great!! I don’t believe I have ever had this. I’ll give it a try.
    I hear ya on the poor collage days!!

  • Christine @ Fresh Local and Best May 25, 2010 at 9:21 pm

    Oh this sounds so good! I bet the wine infused sauce is amazing. I like that all of the ingredients are accessible and the result is spectacular.

  • AMANDA May 25, 2010 at 9:51 pm

    Wow looks absolutely divine Michelle! Yikes the font is super duper small in this text box, is that just me?? I can barely read it :-/ Love the new blog, hope you are enjoying the new duds!

  • Mimi May 26, 2010 at 12:45 pm

    This looks like dinner tonight! Thanks
    Mimi

  • melissa May 29, 2010 at 11:55 pm

    The potatoes look so beautiful and the whole dish sounds super yummy. Thanks for sharing!

  • Elwood May 30, 2010 at 10:27 am

    I love oregano too. The chicken looks really good. I’m going to have to make it. Isn’t everyone always looking for a new chicken recipe? Thanks Michelle, as usual, you’re the bomb!

  • Tracy May 31, 2010 at 12:54 pm

    Looks delicious! I love the colors, too. :-)

  • Cookin' Canuck May 31, 2010 at 6:21 pm

    If ramen started with P, I would have added that to your college days menu. This chicken looks so flavorful and easy! Great for a beginning cook or a more advanced one looking for an easy weeknight meal.

  • Jenny Flake May 31, 2010 at 10:16 pm

    What a beautiful chicken dish!! I wanna make it asap!

  • Michelle @ Brown Eyed Baker June 1, 2010 at 9:56 am

    Awesome chicken dish! Just gorgeous!

  • ivoryhut June 1, 2010 at 11:54 am

    I have to admit that I don’t cook much with oregano, but this looks like the dish that’ll make that change. Looks lovely!

  • Jen @ How To: Simplify June 1, 2010 at 2:37 pm

    This is a great chicken dish!

  • Maggy @ThreeManyCooks June 1, 2010 at 7:29 pm

    Ha! I remember those days all too well. Cooking on a budget it tough! This a great recipe – thanks for sharing!

  • Jamie June 2, 2010 at 11:25 am

    It’s funny but my younger son all of a sudden discovered oregano last year and after that he would always come into the kitchen and ask if I was putting “you know, that spice that I like, the pizza spice” in whatever I was making. Oregano, you mean? Yeah, whatever, just put lots of it!” Well, I will have to make this chicken dish for him when I see him this summer! It looks and sounds delicious!

  • Chaya June 8, 2010 at 11:26 am

    This has been printed up and I plan to make it for Friday dinner. It has everything, I would want and I have fresh oregano growing outside to make it better,. Thanks for this recipe.

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