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Name: Chicken Vesuvio
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; each), peeled, each; 6 lg Garlic peeled; ; cut into 6 pieces; 3 tb olive oil; 1/2 ts Dried crushed red pepper;; Chopped fresh parsley;; 1 c Frozen green peas; thawed; ; 1/2-pound); ; removed (4; 1 tb Dried Oregano; 1 Chicken; quartered, backbone; 1 ts Garlic powder; 2 lg Russet potatoes; (about 14; 1/2 c Chicken stock or canned

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INGREDIENTS

; each), peeled, each
6 lg Garlic ; peeled
; cut into 6 pieces
3 tb olive oil
1/2 ts Dried crushed red pepper;
Chopped fresh parsley;
1 c Frozen green peas; thawed
; 1/2-pound)
; removed (4
1 tb Dried Oregano
1 Chicken; quartered, backbone
1 ts Garlic powder
2 lg Russet potatoes; (about 14
1/2 c Chicken stock or canned

Servings

INSTRUCTIONS

Preheat oven to 450F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and saute until golden brown, about 5 minutes. Transfer potatoes to bowl. Add chicken to same pot and saute until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and saute 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil. Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve. Makes 4 servings. Bon Appetit October 1999 Per serving: 3851 Calories (kcal); 275g Total Fat; (65% calories from fat); 271g Protein; 59g Carbohydrate; 1358mg Cholesterol; 1216mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 36 Lean Meat; 1 Vegetable; 0 Fruit; 32 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chicken Vesuvio

; each), peeled, each
6 lg Garlic peeled
 ; cut into 6 pieces
3 tb olive oil
1/2 ts Dried crushed red pepper;
 Chopped fresh parsley;
1 c Frozen green peas; thawed
 ; 1/2-pound)
 ; removed (4
1 tb Dried Oregano
1 Chicken; quartered, backbone
1 ts Garlic powder
2 lg Russet potatoes; (about 14
1/2 c Chicken stock or canned

Preheat oven to 450F. Sprinkle chicken pieces generously with salt and  pepper. Sprinkle oregano and garlic powder over chicken; set aside.  Heat oil in large ovenproof pot over high heat. Add potatoes and  saute until golden brown, about 5 minutes. Transfer potatoes to bowl.    Add chicken to same pot and saute until golden brown on all sides,  about 10 minutes. Add garlic cloves and dried crushed red pepper and  saute 2 minutes. Return potatoes to pot. Remove pot from heat. Add  stock. Return to medium-high heat and bring to boil.    Cover pot tightly; transfer to oven and bake until chicken is cooked  through, about 30 minutes. Add peas to pot; cover and bake 5 minutes  longer. Transfer chicken to platter. Arrange potatoes and peas around  chicken. Pour sauce from pot over chicken. Garnish with chopped  parsley, if desired, and serve.    Makes 4 servings.    Bon Appetit October 1999        Per serving: 3851 Calories (kcal); 275g Total Fat; (65% calories from  fat); 271g Protein; 59g Carbohydrate; 1358mg Cholesterol; 1216mg  Sodium Food Exchanges: 3 1/2 Grain(Starch); 36 Lean Meat; 1  Vegetable; 0 Fruit;   32 1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 1 servings

Calories: 135
Calories from Fat: 95 (70%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 4.4mg		0 %
Potassium 153.2mg		4 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 8g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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