Skillet Chicken Vesuvio
By America's Test KitchenPublished on September 8, 2011
Yield
Serves 4
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)Salt and pepper2 tablespoons olive oil 1 ½ pounds baby red potatoes, scrubbed and halved2 garlic cloves, minced1 teaspoon fresh rosemary, minced½ teaspoon dried oregano ½ cup white wine 1 ½ cups low-sodium chicken broth 1 cup frozen peas, thawed2 tablespoons unsalted butter 2 teaspoons lemon juice
Before You Begin
If you cannot find baby red potatoes, substitute larger red potatoes that have been quartered. For a spicier Vesuvio, stir in ¼ teaspoon red pepper flakes with the garlic in step 2.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
- Add remaining oil to pan and heat until shimmering. Cook potatoes, cut-side down, until golden brown, about 7 minutes. Stir in garlic, rosemary, oregano, and ½ teaspoon salt and cook until fragrant, about 30 seconds. Add wine and broth, scraping up any browned bits with wooden spoon, and bring to boil. Return browned chicken to skillet on top of potatoes. Reduce heat to medium-low and simmer, covered, until chicken is cooked through and potatoes are tender, about 12 minutes. Using slotted spoon, transfer chicken and potatoes to serving platter; tent with foil.
- Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes. Stir in peas and cook until heated through, about 1 minute. Off heat, whisk in butter and lemon juice and season with salt and pepper. Pour sauce over chicken and potatoes. Serve.
Yield
Serves 4Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons olive oil
1 ½ pounds baby red potatoes, scrubbed and halved
2 garlic cloves, minced
1 teaspoon fresh rosemary, minced
½ teaspoon dried oregano
½ cup white wine
1 ½ cups low-sodium chicken broth
1 cup frozen peas, thawed
2 tablespoons unsalted butter
2 teaspoons lemon juice
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons olive oil
1 ½ pounds baby red potatoes, scrubbed and halved
2 garlic cloves, minced
1 teaspoon fresh rosemary, minced
½ teaspoon dried oregano
½ cup white wine
1 ½ cups low-sodium chicken broth
1 cup frozen peas, thawed
2 tablespoons unsalted butter
2 teaspoons lemon juice
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
2 tablespoons olive oil
1 ½ pounds baby red potatoes, scrubbed and halved
2 garlic cloves, minced
1 teaspoon fresh rosemary, minced
½ teaspoon dried oregano
½ cup white wine
1 ½ cups low-sodium chicken broth
1 cup frozen peas, thawed
2 tablespoons unsalted butter
2 teaspoons lemon juice
Why This Recipe Works
Streamlining Skillet Chicken Vesuvio meant starting with boneless, skinless chicken breasts. To get the most flavor from lean boneless breasts, we browned the breasts well and added some oil to help the process along, before removing them from the skillet. Waxy red baby potatoes were the best choice here, as they held their shape and texture through cooking. These small potatoes worked better halved and browned on the cut side.
Before You Begin
If you cannot find baby red potatoes, substitute larger red potatoes that have been quartered. For a spicier Vesuvio, stir in ¼ teaspoon red pepper flakes with the garlic in step 2.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
- Add remaining oil to pan and heat until shimmering. Cook potatoes, cut-side down, until golden brown, about 7 minutes. Stir in garlic, rosemary, oregano, and ½ teaspoon salt and cook until fragrant, about 30 seconds. Add wine and broth, scraping up any browned bits with wooden spoon, and bring to boil. Return browned chicken to skillet on top of potatoes. Reduce heat to medium-low and simmer, covered, until chicken is cooked through and potatoes are tender, about 12 minutes. Using slotted spoon, transfer chicken and potatoes to serving platter; tent with foil.
- Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes. Stir in peas and cook until heated through, about 1 minute. Off heat, whisk in butter and lemon juice and season with salt and pepper. Pour sauce over chicken and potatoes. Serve.
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