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MSGID: 1:320/219@fidonet 5709132a
PID: MBSE-BBS 1.1.3 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.3 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Vesuvio
 Categories: Poultry, Vegetables, Herbs, Citrus, Wine
      Yield: 4 servings
 
      2 lb Medium russet potatoes;
           - halved lengthwise, sliced
           - in wedges
      4 tb Olive oil; divided
      1 tb Italian seasoning
           Salt & pepper
      8    Bone-in skin-on chicken
           - thighs
      1    Shallot; thin sliced
      5 cl Garlic; minced
    1/2 c  Dry white wine
    3/4 c  Chicken broth
      2 tb Lemon juice
      2 tb Unsalted butter
  1 1/4 c  Frozen peas
 
  Set oven @ 400ºF/205ºC.
  
  In a large bowl, toss potatoes with 2 tablespoons olive
  oil, Italian seasoning, salt and pepper. Spread in a
  single layer on a 15x10x1-in. baking sheet. Roast 20
  minutes, flipping halfway through.
  
  Pat chicken dry; season with salt and pepper.
  
  In a large oven-safe skillet, heat remaining 2
  tablespoons olive oil over medium heat. Working in
  batches, add chicken thighs, skin side down. Cook until
  golden brown, 8-10 minutes per side. Transfer to a
  plate; cover to keep warm.
  
  Drain off all but 2 tablespoons fat from the skillet.
  Heat to medium. Add shallots; cook until softened and
  golden brown, about 3 minutes, stirring often. Add
  garlic; cook 30-60 seconds or until fragrant. Add wine;
  bring to a simmer, scraping the bottom as it cooks. Add
  broth; simmer until sauce has slightly thickened and
  reduced by half, 3-5 minutes. Stir in lemon juice.
  
  To the skillet, add potatoes and chicken thighs, skin
  side up. Transfer to the oven. Bake 25-30 minutes or
  until the internal temperature of the chicken thighs
  reaches 165º and potatoes are tender.
  
  Remove from the oven. Arrange the chicken and potatoes
  on a serving platter.
  
  Add butter to the sauce in the skillet; stir until
  melted. Add peas; cook until tender, 2-3 minutes. Season
  with salt and pepper. Spoon peas and sauce over the
  chicken and potatoes. Serve immediately.
  
  Susan Bronson, Rhinelander, Wisconsin
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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