Jeff Mauro's Classic Chicago Chicken Vesuvio | The Kitchen | Food Network
Jeff makes a Chicago staple of crispy-skinned roasted chicken, potato wedges and peas!
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Classic Chicago Chicken Vesuvio
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr 40 min
Active: 40 min
Yield: 6 to 8 servings
Ingredients
1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)
Kosher salt and freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more for brushing
1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
6 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
1 cup dry white wine, such as Pinot Grigio
2 tablespoons Italian seasoning
1 cup frozen peas, thawed
Zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley
Directions
Preheat the oven to 400 degrees F.
Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.
Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.
Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.
Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.
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Jeff Mauro's Classic Chicago Chicken Vesuvio | The Kitchen | Food Network
Spanish Garlic Shrimp Recipe | Over The Fire Cooking by Derek Wolf
Spanish Garlic Shrimp for a quick and easy meal! ????????????????
If you are looking for a recipe that takes less than 30 minutes to make, then these Spanish Garlic Shrimp are the ticket. Cast iron skillet over the flames has olive oil, garlic and red chili flakes to it too brown. Add the shrimp (shell or no shell) and season with salt, pepper and paprika. Finish with sherry wine and lemon juice to deglaze and you have a meal! So freakin delicious!Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Parmesan Oregano Crumbed Chicken - Video Recipe
How to make delicious, simple chicken with a parmesan oregano crumbed coating. The whole family will love this simple recipe. Give it a go!
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Ingredients (serves 2):
2 skinless chicken breasts
1 cup dried bread crumbs
1 cup finely grated parmesan cheese
1 tsp ground oregano
½ tsp black pepper
½ cup plain flour
1 beaten egg
Enjoy!
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