Bob's Chicken Vesuvio Recipe
Bob's Chicken Vesuvio Notes
This recipe is from our computer fixing guru Bob Pielet. Whenever we have a problem he is a godsend, and he always gets to us quickly. How do we know he is a great cook? He loves to come into our shop, even when he is not fixing things, and he will often barter spices for his services. No one but a person who loves to cook would do that!
- 6-8 chicken thighs
- to taste, fancy garlic salt
- to taste, freshly ground pepper
- olive oil for sautéing
- 3-4 large potatoes, preferably Idaho russet
- 2 bulbs (about 20 cloves) garlic
- 1-2 cups dry white wine
In a large pan (12”), place chicken thighs with bone and skin (dark meat is tastier). Sprinkle fancy garlic salt and pepper liberally. Olive oil in the pan, pan sauté (fry) for about 9-10 minutes on both sides of the chicken, take out set aside.
Cut up 3-4 potatoes in to quarters and do the same as you did for the chicken above with fancy garlic salt and pepper, sauté and set aside.
Then in the same olive oil (you might have to add a little more after sautéing the chicken and potatoes) and the chicken fat from cooking the chicken and potatoes, sauté the chopped garlic cloves for about 3-4 min, then add about 1-2 cups of a dry white wine, (I use pinot grigio), cook another 3-4 minutes, then place chicken thighs and potatoes back in the pan and place in the oven at 400 degrees for 30 minutes. It is garlicky and fabulous.
The reason you use the same oil that you cooked the chicken in is because the scrapings from the chicken add the flavor needed to the sauce that you are using for the final phase of cooking.
You can choose to keep it on the stove, turn it down and cook at a lower temperate for the final 30 min, instead of putting it in the oven.
This recipe has no comments. Be the first to submit a comment!