Chicken Breast Vesuvio
with Roasted Potato Wedges & Lemony Veg
Cooking time
30 minutes
Servings
2/4
Calories
540 /serving
Straight from the Italian American hall of fame! Chicken Vesuvio is one of many legendary dishes hailing from the Chicago restaurant scene, and nodding to the homeland. Our version uses boneless chicken breasts seared to tenderness and paired with oven-roasted potato wedges. The signature sauce, with its classic lemony notes, goes over top—studded with sweetness from two kinds of peas.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- 100g String peas (sugar snap peas or snow peas)
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Lemon
- 150g Green peas
- 30ml Vegetable demi-glace
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard, Sulphites
You will need:
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
13 g
Saturated Fat
2 g
Sodium
520 mg
Total Carb
62 g
Sugars
10 g
Protein
49 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and keep warm, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve, peel and thinly slice the shallot. Mince the garlic. Quarter the lemon.
Sauté the vegetables & make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and shallot. Sauté, 1 to 2 min., until fragrant. Add the peas, string peas, demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until the vegetables are tender. Add the juice of ½ the lemon wedges and S&P; stir well.
Plate your dish
Divide the potatoes and chicken between your plates. Spoon the vegetables and sauce over the chicken. Garnish with the remaining lemon wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
