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Apr 05, 2020 at 08:08PM vs Nov 21, 2020 at 05:30PM
Pandemic Chicken Vesuvio Stew
<p>This is a delicious chicken dish, made with pantry staples.</p>
<ul>
<li>1/2 c flour, for dredging</li>
<li>4 (6 to 8 oz) boneless, skinless chicken breasts</li>
<li>salt and pepper</li>
<li>5 tsp olive oil</li>
<li>24 oz red potatoes, cut into 1-in pieces, or a combo of potatoes and sweet potatoes</li>
<li>1 to 2 cloves garlic</li>
<li>1/2 tsp oregano</li>
<li>1/4 tsp rosemary</li>
<li>2 c chicken broth</li>
<li>1/2 c white wine or port or marsala or whatever alcohol you have on hand</li>
<li>1 c peas, frozen</li>
<li>1/4 c butter</li>
<li>juice of half a lemon</li>
</ul>
<p>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.</p>
<p>Spread flour in a shallow dish. Pat chicken dry with paper towel and season with salt and pepper. Dredge the breasts in flour.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>