Pandemic Chicken Vesuvio Stew
This is a delicious chicken dish, made with pantry staples.
- 1/2 c flour, for dredging
- 4 (6 to 8 oz) boneless, skinless chicken breasts
- salt and pepper
- 5 tsp olive oil
- 24 oz red potatoes, cut into 1-in pieces, or a combo of potatoes and sweet potatoes
- 1 to 2 cloves garlic
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 2 c chicken broth
- 1/2 c white wine or port or marsala or whatever alcohol you have on hand
- 1 c peas, frozen
- 1/4 c butter
- juice of half a lemon
To give the potatoes / sweet potatoes a head start, put them in a microwave safe bowl and drizzle with a glug of olive oil and 1/4 tsp kosher salt. Microwave for 4 minutes.
Spread flour in a shallow dish. Pat chicken dry with paper towel and season with salt and pepper. Dredge the breasts in flour.
Heat 1 tbsp oil in 10-in skillet over medium-high heat until just smoking. Brown chicken lightly, 3-4 minutes per side; transfer to a plate.
Heat remaining 2 tsp oil in now empty skillet. Add potatoes and cook, stirring and scraping occasionally, until golden brown, about 7 minutes. Stir in garlic, oregano, rosemary and cook until fragrant, about 30 seconds. Stir in broth and booze, scraping up any brown bits.
Nestle the chicken into the potatoes, add any accumulated juices, and bring to a simmer. Cover. Simmer until the chicken registers 160 degrees, 12 to 18 minutes, fliping chicken halfway through cooking. Remove chicken and cut into small pieces.
Increase heat to medium and continue to simmer potatoes and sauce, uncovered, until potatoes are tender and sauce is slightly thickened, 5-7 minutes. Off heat, stir in peas, butter, and lemon juice. Season with salt and pepper to taste. Scrape chicken pieces into the sauce and serve.