Chicken Vesuvio

I have a small obsession with food magazines…it is kinda bad. I can’t help it, I love looking at the food and finding new dishes to try.

I found this one in a Cook’s Country magazine. Don't let the fancy name scare you it is just another perfect week night meal. One pan, simple ingredients, GREAT taste!

What you will need,

4 boneless skinless chicken breasts
Salt/pepper
2 tbsp. olive oil
1 ½ pounds of baby red potatoes, washed and cut in half
2 cloves of garlic, minced
1 tsp fresh rosemary, minced
½ tsp dried oregano
½ cup white wine
1 ½ cups low sodium chicken broth
1 cup frozen peas, thawed
2 tbsp butter
2 tsp lemon juice

First pat the chicken dry with a paper towel and season with salt and pepper. Heat 1 tbsp of oil in a large non stick skillet over medium high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate, keep warm.

Add remaining oil to pan and heat until shimmering. Cook potatoes cut side down until golden brown, about 7 minutes. Stir in the garlic, rosemary, oregano and ½ tsp salt and cook until fragrant, about 30 seconds. Add the wine and broth and scrape up any brown bits on the bottom of the pan with a wooden spoon. Bring to a boil. Return chicken to the skillet on top of the potatoes and reduce heat to medium low and simmer, covered, until potatoes are tender and chicken is cooked through, about 12 minutes.  Using a slotted spoon transfer the chicken and potatoes to a platter and tent with foil.

Increase the heat to medium high and cook uncovered, until sauce is reduces to 1 cup, about 5 minutes. Stir in the peas and cook until heated through about 1 minute. Off heat, whisk in butter and lemon juice and season to taste with salt and pepper. Pour sauce over chicken and potatoes.

Serve.

This is lovely! Nice flavour and just different.
Give it a try the next time you don’t know what to do with that chicken you have in the fridge.

Jen