Tuesday, April 26, 2011

Pinched Chicago-Style Chicken Vesuvio

I'm sure you can find this in other cities, but Chicken Vesuvio is seen as often in a basic Chitown restaurant as an iPhone is seen in the hands of a frantic/frenetic/fractious soccer mom. Disclosure: I use an Android but the alliteration applies accordingly. :)

Anyhoo, in a weekend Google goose chase I came across a  great Chicago blogger: Proud Italian Cook. I was inspired to make her Chicken Vesuvio and  Cauliflower Steaks and both were terrific. My steaks broke up a fair bit (I really only got two slabs out of the entire head) but it was all beautiful and tasty. Here are those recipes:

Chicago-style Chicken Vesuvio
Print recipe only here

Serves 4

4 split chicken breasts (bone-in)
2-4 potatoes (2 large Russets, halved and then quartered or 4 bigger Yukons or Reds, halved)
7-8 garlic cloves, peeled and left whole
Olive oil
Kosher salt
Fresh ground pepper
Garlic powder
1 1/2 cups white wine (Proud Italian suggests Pinot Grigio)
1 1/2 cups chicken broth

- Large skillet (I used a 10-inch nonstick only because the chump that rented our house in Colorado stole my 12-inch stainless steel saute pan)
- Roasting pan

Preheat oven to 375

Wash and cut potatoes. Peel garlic.

Heat a large skillet over medium heat.

Remove skin from chicken breasts. Season on both sides with salt, pepper, garlic powder and oregano.

Add 1-2 T olive oil to the skillet. Brown the potatoes, cooking for about 2-3 minutes, tops. Transfer potatoes to the roasting pan.

Add chicken to skillet, working in batches if necessary. Brown both sides then transfer to the roasting pan.

Add garlic cloves to the skillet and saute until golden. Transfer to the roasting pan.

Add wine and broth to the skillet and deglaze. Scrape/stir to loosen any tasty bits from the pan. Heat through, cooking for 1-2 minutes. Pour over chicken in the roasting pan.

Transfer roasting pan to the preheated oven and cook for about 30 minutes, or until the chicken is cooked through. Add peas and return to the oven for another 5 minutes.

Cool a bit if you plan to remove the breast from the bone. Otherwise, taste for seasoning (you can add salt and pepper to the sauce), then serve and enjoy.

Photo courtesy Proud Italian Cook

Roast Cauliflower Steaks
Print recipe only here

Serves 4

One head cauliflower
1-2 t olive oil
1 T freshly grated Parmesan
Kosher salt and freshly ground pepper
pinch seasoning blend (I used a shake or two of Smoke House Seasoning)

Preheat oven to 400

Remove the outer leaves and stand the cauliflower up on it's stem/core. Using a large chef's knife, cut 1-inch slabs. Don't freak out if they fall apart!

Drizzle some olive oil on a sheet pan and transfer the slabs to the same, turning to coat both sides. Sprinkle the slabs with salt, pepper, Parm and seasoning if you're using it and then roast for about 20 minutes, flipping the slabs midway thru the baking time. They are finished cooking when golden at the some edges and tender. Serve and enjoy.


Proud Italian Cook said...

Katie so glad you liked it, yes the cauliflower can fall apart, I usually get a really big head and get at least 4 slabs from it, you have to cut them thick though. Thanks for the shout out!

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