Chicken Vesuvio

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On Wednesday morning I got this week's recipe: Chicken Vesuvio. I decided to give it a go. Like the Sichuan pork noodles in a newsletter last month, this week's recipe was also reprinted from a recent cookbook courtesy of those knowledgeable people at America's Test Kitchen.

Serves 4

1/2 cup all-purpose flour seasoned with salt and pepper

4 boneless, skinless chicken breasts, trimmed and pounded until 1/2 thick

4 tablespoons olive oil

6 small red potatoes, cubed into 1 inch pieces

2 garlic cloves

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes (OPTIONAL)

1 teaspoon minced fresh rosemary

2 cups chicken broth/stock

1/2 cup dry white wine

1 cup frozen peas, thawed

1 tablespoon fresh lemon juice*

2 tablespoons unsalted butter

salt and pepper

*I think more lemon juice might even have been better.

1. Place seasoned flour in a shallow dish. Dredge chicken breasts in flour, one at a time, shaking off any excess.

2. Heat two tablespoons of olive oil in a large non-stick skillet over medium-high heat. Lay chicken in the skillet and cook until lightly browned on both sides, 6-8 minutes, flipping the chicken half way through. Transfer chicken to a plate.

3. Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat until shimmering. Add the potatoes and cook, stirring occasionally, until brown, 8-10 minutes. Stir in the garlic, oregano, rosemary, crushed red pepper flake, a little salt, and a few grounds of black pepper and cook until fragrant.

4. Add the broth and wine to the potatoes, scraping up and browned bits. Nestle the chicken and any accumulated juices, into the potatoes and bring to a simmer. Cover, reduce the heat to medium-low, and cook for an additional 10-12 minutes or until you're sure the chicken is cooked through.

5. Remove the chicken again and keep on a separate plate, tented loosely with tin foil to keep warm. Increase the heat to medium and continue to cook, uncovered, until the sauce has thickened slightly and the potatoes are tender, 5 minutes. Remove the potatoes with a slotted spoon and add to the same plate with the chicken. Off the heat, stir the peas, butter, and lemon juice into the remaining sauce. Season with salt and pepper to taste. Return chicken and potatoes to the pan OR pour the sauce over the chicken and potatoes and serve.

I served this chicken with a very plain salad and steamed asparagus dressed with olive oil and the rest of the juice from the lemon I squeezed for the chicken.