Chicken and artichoke vesuvio
8
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Moderate
Chicken Vesuvio is an American-Italian specialty and has been a staple in Chicago restaurants since the 1930’s. It’s a rich, one-skillet chicken and potato dish that features white wine, fresh lemon juice, and lots of garlic. Our version calls for artichokes instead of green peas which roast beautifully and emerge with crisp exteriors and buttery insides. To quickly thaw the frozen artichokes, place them in colander and run under cold water while you prep the remaining ingredients. You could use boneless, skinless chicken thighs instead of the chicken breasts. Serve with a simple mixed greens salad to complete the meal.
Ingredients
Fresh lemon juice
¼ cup(s), (from 1-2 medium Lemons)
White wine
¼ cup(s), dry
Garlic
6 clove(s), minced
Olive oil
1 Tbsp
Rosemary
2 Tbsp, chopped, fresh
Uncooked boneless skinless chicken breast
24 oz, 4 (6-ounce) breasts
Uncooked potato
4 large, baking potatoes, each cut lengthwise into 8 spears
Canned artichoke hearts, drained
10 oz, frozen artichoke hearts, thawed
Table salt
½ tsp
Black pepper
¼ tsp, coarsely ground