Meal Kit
Italian Chicken Vesuvio
With Peas and Potato Wedges in a Lemon-Butter Sauce
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
Justin Paruszkiewicz
Much like Al Capone, Chicken Vesuvio originated in our beloved hub of Chicago, is Italian-American, and there's nothing quite like it. But unlike Al Capone, Chicken Vesuvio is more iconic than infamous. The dish starts with bone-in chicken breasts replete with buttery skin, and we add pan-fried, crispy potato wedges. Both are slathered in a garlicky lemon-butter sauce that soaks into every crevice, creating the most succulent experience. It's a criminally good meal that you don't have to be a gangster to enjoy.
In Your Box (serves 2)
- 2 Russet Potatoes
- 2 Bone-in Chicken Breast
- 1 Lemon
- 4 oz. Frozen Peas
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1⅕ oz. Butter
- 4 Garlic Cloves
- 3 Oregano Sprigs
- 2 Vegetable Bouillon Cube
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJpgRPy
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Calories740
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Carbohydrates47g
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Net Carbs42g
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Fat32g
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Protein55g
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Sodium310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Thoroughly rinse produce an pat dry. Stem and coarsely chop oregano. Halve lemon. Zest a bit for garnish, if desired. Finely sliver garlic. Scrub potatoes and cut into wedges. Rinse chicken breasts and pat dry.
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2 Start the Potato Wedges
In a medium pan over medium-high heat, warm 2 tsp. olive oil. Once hot, add potato wedges and a pinch of salt and pepper and cook until wedges are lightly browned, about 9 minutes. Remove potatoes from pan and keep warm until ready to add to the Vesuvio sauce.
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3 Cook the Chicken
In the same medium pan that cooked the potato wedges, warm another 1 tsp. olive oil over medium heat. Lightly salt and pepper each side of the chicken breasts. Once pan is hot, add chicken breasts and cook for 5-6 minutes on each side, or until internal temperature reaches at least 165 degrees. Remove from pan and keep warm until ready to assemble dish.
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4 Prepare the Sauce
In a medium pot over medium-high heat, whisk together 2 cups of water and the bouillon cubes until completely dissolved. In same pan in which you cooked the chicken and potatoes, warm the butter and garlic slivers over medium-high heat until aromatic, about 2 minutes. Next add the bouillon liquid to the pan and allow to reduce for 4 minutes. Reduce heat to medium-low and add juice of the lemon to taste, oregano (reserving a pinch for garnish), salt and pepper to taste, and the cooked chicken breasts and allow to cook for 4 minutes.
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5 Assemble the Chicken Vesuvio
Add the potato wedges and green peas to the skillet and cook for another 3-4 minutes, or until warmed throughout. Add a pinch of salt and pepper to taste.
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6 Plate the Dish
Place a chicken breast on the plate. Surround the chicken with a portion of potato wedges. Ladle the Vesuvio sauce and peas over the chicken and potatoes, covering a good portion of the dish. Garnish with remaining oregano, lemon zest, and freshly cracked black pepper.
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