I’ve had this on the menu a few times, but it never came together. I made it with chicken breasts, not cut up chicken, much to Tony’s dismay. But, I did have to use up the chicken breasts!
But since I forgot my camera earlier today, I took this picture which I thought was kind of cool!
And guess what I came home to?
I bought this cheap wine for the vesuvio – Tony said it tasted like urine!
Um, we both decided that this would be cooking wine! Maybe the screw top should have tipped us off!
So for this chicken vesuvio, I decided to lightly bread the chicken breasts with flour and salt/pepper mixture. I browned the chicken and then removed to a bowl. Next, I browned the potatoes. Each process took about 10 minutes each. Once I removed the potatoes, I added the wine and deglazed the pan. I added Italian seasonings, chicken broth and garlic and returned everything to the pool:
I finished it off by baking it on the pot for 20 minutes at 400 degrees. My only thing I would do differently is to brown the meat without the flour. Once it sat in the juices for the final step, it kind of got a bit gummy. But Tony said “this is really good!” I cooked the peas on the side as I thought they would get too mushy for the last step:
Off to relax and watch t.v. with Tony! See you for breakfast!
Looks yummy. You know, it isn’t just the screw top though. I’ve had some really decent wine that came with a screw top and some that has been pretty inexpensive that I like a lot. I think 6-7 dollars is the cut off point price wise. Anytime I spend less than that I end up using the stuff for making salad dressing. Funny thing though – real vinegar costs more than that! Go figure.
Cassie, If you tasted that wine, you would no longer wonder.
General rule of thumb should be, spend the whole 3 dollars for the fine table wine.
I always wonder how people know what urine tastes like.
Maybe the fact that it’s called “rock, paper, scissors” should have tipped you off.