Ms. Jo
Last night, we had something new for dinner, to be precise, Jo’s Chicken Vesuvio. Now, we have tried a number of Jo’s recipes and most have become favorites here in Casa Kitchen. In fact, when The Boy came home from school and asked what is for dinner, I said, oh, I’m trying something new, from Ms.Jo.
I did not have to tell him who Ms.Jo was.
Taking to heart her instruction that brown was flavor, after browning all of the ingredients, we had to open the kitchen windows : what a smoke ( or something) filled the room !
But every single person in this family loved the dish, which is rare in this house. From The Boy, I am to tell Ms.Jo ( who I would tell myself, but age is whithering me and I can’t read her anti- spam code for two cents) that this is now his favorite way to eat peas. And when The Girl came home from Indoor Brabant and reheated the dinner, The Girl ( yes, The Girl) said This is GOOD.
The recipe is here and I am going to keep a copy of it here as well, for this will be a permanent addition to our daily fare.
This dish is very simple to make, and the only time consuming bit is browning the potato in the beginning. This step is important as it forms a crust on the outside of the potato that contrasts nicely with the floury texture you get inside from roasting this in the oven.
I originally found this recipe on epicurious several years ago and as usual over time we have changed it to suit our likes.
The story of the origin of this dish is a long one and contains many arguments from a restaurant called Vesuvio in Chicago to Giada stating that they call it vesuvio because the steam coming from the pot once the wine has been added billows up like that from the volcano. In the end I think the basic theory of a typical southern Italian dish of chicken cooked with potatoes rings the most true for me.
You’ll need 2 russet potatoes, peeled, cut into wedges.
Some chicken, preferable thighs and split breasts with the bones still in for flavour and moisture, but if you must, boneless and skinless can be done. When I’m feeling particularly naughty I skin the thighs and render the fat to cook the potatoes, otherwise some olive oil in the pan with a touch of butter to raise the smoke point will do.
Sprinkle that chicken with some garlic powder, some dried oregano and a bit of salt and pepper and let it hang out.
Peel 10 – 20 cloves of garlic.
Yes.
I said 10 – 20.
Have some chicken stock and a little white wine warmed up in a pan, maybe oh 1/2 to 3/4 cup total.
Break out your dutch oven or something similar that can go from stove top to the oven, with a lid.
Heat your oven to 450.
Now, heat up the oil and butter and saute those potato wedges, not crowding the pan until they are nicely brown. Remove them to a plate with paper towels and add some more until they are all browned.
in the same pan, add your chicken, brown it nicely as well.
On all sides!
Do this in batches if you need to as well. Never crowd your pan as it will steam and not brown properly.
Brown is flavour.
Once the chicken is browned, put the potatoes back on top, add the garlic cloves, push em down in the nooks and crannies.
Sprinkle in 1/2 to 1 tsp dried red chili flakes and if your like me a bunch of Aleppo pepper too for flavour.
Pour in the wine/stock combo, bring to a boil.
Slap a lid on it.
Put it in the 450 oven for 25 – 30 minutes.
Open it up, see if your chicken is cooked, 165 F if your a thermometer person, clear juices when pricked if you’re old fashioned or used to that method.
Add 1/2 to 3/4 cup of frozen peas, petite ones please.
Back on with the lid, back in the oven for oh, say, 5 minutes.
When it is done, you have lovely chicken, soft russet potato spears with a nice caramalization on the outside that have been steamed nicely by the chicken juice and stock and wine. Take some of those now soft and sweet garlic cloves and smear them on your potato spears (or some bread) and have a bite of the chicken.
So good, so easy and yet another thing to do with that chicken.
As Far As I’m Concerned