Chicken Vesuvio

Chicken Vesuvio

• 8 tbsp. Olive Oil, divided
• 1 1/2 cups, small dice Russet potato
• 8 cloves garlic, only 5 coarsely chopped
• 2 skin-on chicken breasts, cut in half
• 2 skin-on chicken leg quarters, cut in half
• ¾ cup diced Celery
• 6 sprigs of fresh Thyme
• 1 ¼ cup white wine
• ¼ cup chopped Italian parley
• 1 cup sugar snap peas
• ¼ cup chopped chives
• Salt and Pepper

For the Breading:
• ¾ cup All Purpose Flour
• 3 tbsp. dried Oregano
• 2 tbsp. Onion Powder
• 1 tbsp. kosher Salt
• 1 tsp. Black Pepper

• In a large non-stick pan on medium high heat, add olive oil, potato, and coarsely chopped garlic. Season with salt and pepper. Cook for 3-4 minutes

• In another large non-stick pan, drizzle in remaining olive oil on medium high heat. Mix all the ingredients for the breading together in a casserole dish. Take the 8 chicken pieces and lightly dredge them in the flour mix. Place into the pan and lightly brown on each side for 2-3 minutes. After the first turn, add the remaining whole garlic and

• In the pan with the potatoes, add celery and continue to cook for 2 minutes. Take the potato mixture and place it into the chicken pan. Cover with a lid and cook covered for 5-7 minutes. Adjust seasoning with salt and pepper.

• At the very end, add sugar snap peas, chives, and let cook for another 1-2 minutes uncovered. Adjust seasoning to taste.

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