Chicago Northwest Blog

Recipes

Chicken Vesuvio a la Waldo Garcia


from: Riccardo’s Restaurant
Serves: 4

Preheat oven to 350 degrees.

  • 2-4 tablespoons olive oil
  • 2 whole chickens cut into serving sized pieces
  • 4 medium potatoes, cut into quarters lengthwise
  • 2 cloves garlic, crushed and chopped
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • ¼ cup white wine
  • 2 tablespoons or more of chicken stock

Place olive oil in a large skillet and heat until mist rises from pan.

Add chicken pieces and brown on one side for 10 minutes.
You may have to do this twice or more to do all of the chicken,
so use more olive oil.
Add potatoes and cook until browned.

Place pan in oven and bake for 20-30 minutes or until nicely browned.

Remove pan from oven and pour off the oil.
Add garlic, oregano, salt and pepper.
Saute until garlic is browned.
Add wine and swirl until the pan is deglazed.
Cook until wine is reduced by half.
Add chicken stock, bring to a boil and serve at once.
If you want a juicier dish, add more stock.

Special thanks to Riccardo’s Restaurant for sharing this recipe. Please support them by checking out their curbside pick-up options and order today! Also, download their app for discounts. Search your app store for Riccardo’s Restaurant.

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