Chicken Vesuvio
with Roasted Potato Wedges & Lemony Peas
Cooking time
30 minutes
Servings
2/4
Calories
570 /serving
Straight from the Italian American hall of fame! Chicken Vesuvio is a legendary dish hailing from the Chicago restaurant scene. Tender chicken breasts are paired with oven-roasted potato wedges. The signature sauce, with classic lemony notes, goes over top—with sweetness from two kinds of peas.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Garlic cloves
- 1 Shallot (or onion)
- 100g String peas (sugar snap peas or snow peas)
- 1 Lemon
- 450g Potatoes
- 150g Green peas
- 30ml Vegetable demi-glace
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
13 g
Saturated Fat
2 g
Sodium
520 mg
Total Carb
67 g
Sugars
11 g
Protein
50 g
Fibre
11 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; 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, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
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 green 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
