Ingredient: oregano

Kate’s Chicken Vesuvio

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you know how when you grow up with something you think that’s just how things are but then you find out it was actually specific to your experience? like how i have these weird things in my mouth called tori, but until the dentist told me that they were weird, i thought that was just what mouths were like.

anyway, i grew up thinking that chicken vesuvio was just regular old italian restaurant food, but i’ve recently learned that it’s actually regional to chicago! so i decided to make some for a little taste of my very cold homeland. if you’ve never had chicken vesuvio before, all you need to know is that the potatoes are so good. so soooooo good.

this recipe is adapted from cook’s illustrated complete cooking for two. in addition to making a few changes to the recipe, i have to double everything because apparently dylan and i eat for four. traditional chicken vesuvio would normally have peas in it, but dylan is allergic to peas and i hate them, so i don’t add them. a more traditional version would also use bone in chicken pieces but i think that’s too much work, so i went for boneless instead.

further note: i tried to do some research about the history of chicken vesuvio, but i ended up at this page of people just arguing a lot and being angry and i started getting sort of sad and overwhelmed so i had to quit. research at your own risk.

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 Kate's Chicken Vesuvio
A classic Chicago chicken and potatoes dish that comes together easily in one pot.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. coat chicken in salt and pepper, dredge in flour until coated
  2. heat oil. brown chicken on both sides, transfer to plate. (chicken doesn't have to be fully cooked at this point.)
  3. heat remaining oil, add potatoes, and brown on all sides.
  4. season with garlic oregano, rosemary, and ¼ tsp salt.
  5. deglaze with wine. add broth.
  6. return chicken to pan. cover and simmer until chicken is cooked and potatoes are very soft, about 15-20 minutes.
  7. remove chicken from pot to a plate and move pot from heat. add butter, lemon juice, and salt and pepper to taste.
  8. serve chicken on a bed of potatoes and sauce, topped with more sauce.

Pasta e Fagioli

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it’s been gloomy for a few weeks here in Seattle, so I decided to get some new soup recipes into my rotation and try out this recipe for Pasta e Fagioli. needless to say, it didn’t disappoint.

this recipe is great because it cooks up quickly, only uses one pot, and looks and tastes way fancier than it is.

while we were eating it, a commercial for olive garden came on and dyl said that this food was probably better than olive garden. so there you go. probably better than olive garden.


Print Recipe


Pasta e Fagioli

Only takes one pot and a few minutes of actual work. Great for rainy days.

Prep Time 10
Cook Time 15

Servings
servings


Ingredients

Prep Time 10
Cook Time 15

Servings
servings


Ingredients


Instructions
  1. Sauteé bacon in a large pot or stockpot over medium-high heat until it begins to brown. You don't need to use any oil, because the bacon has a lot of fat. As the bacon cooks, spoon off some of the fat so that your soup isn't too oily.

  2. Add onion and continue to cook until onion softens, 5-6 more minutes. Add in oregano, garlic, salt, pepper, and red pepper flakes, and cook for 1-2 minutes more.

  3. Add in both cans of tomatoes, scraping up any browned bits on the bottom as the tomato juice boils.

  4. Add in chicken broth and water, and bring to a rolling boil. Add in ditalini and cook at a rolling boil for 9 minutes. When ditalini is cooked, move soup from heat and cool slightly before serving (it will be HOT!).