Crock Pot Chicken Vesuvio

Crock Pot Chicken Vesuvio
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Chicken Vesuvio was born in Chicago. It’s an Italian-American dish typically made from chicken on the bone and wedges of potato. Both are sautéed with garlic, oregano, olive oil and white wine, then baked until the chicken’s skin becomes crisp. The dish would often be garnished with green peas for color.

Category: main dish


Yield: 4 servings (1 chicken breast and approximately 1 cup of vegetables, each)

2 tablespoons Italian seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
4 chicken breasts, skinless, boneless
1 tablespoon canola oil
1 pound small, red potatoes, scrubbed and cut into 4 or 6 wedges each
12 ounces edamame, shelled
1 cup sweet yellow and red peppers, julienned
1/4 cup sun-dried tomatoes, julienned
3 tablespoons minced onion
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh chopped parsley, optional garnish


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Added 8 years ago by:
Baked Chicago Baked Chicago
     26 recipes
4 people cheffed this recipe
Lorrie SepulvedaKristin Smith Keck TaylorStephanie Brooks HawkinsBaked Chicago
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