Chicken Vesuvio – Wheat Ale

Chicken Vesuvio

Weight Watchers points – 7-8 points

Servings – 4 (1 thighs or ½ breast per person)

·         1 t olive oil

·         1 chicken breasts and 2 chicken thighs

·         1.5 lbs of red potatoes, quartered

·          1 T chopped garlic

·         ½ cup dry white wine

·         ½ cup chicken broth

·         1 T dried oregano

·         ½ T dried tyme

·         1 - 8 ounce can of artichoke hearts, drained and quartered

·         ½ cup frozen peas

·         Salt/Pepper

1.     Preheat oven to 450.

2.     Heat olive oil in large skillet on high heat.

3.     Put salt and pepper on both side of chicken.

4.     Brown chicken on each side, about 5 minutes on each side.  Remove chicken

5.     Then brown potatoes on each side, about 5 minutes on each side.  Remove potatoes

6.     Turn down heat and add garlic to pan.

7.     Add wine, broth, oregano and thyme to pan.

8.     Add Chicken and potatoes to baking dish.

9.     Pour sauce over chicken and potatoes.

10.  Cook 20 minutes.

11.  Add artichoke hearts and peas to baking dish

12.  Cook 5 more minutes.

I have been MIA with my posts due to being away in Chicago.  I thought it was appropriate to have my next post be one of my favorite Chicago dishes.  Chicken Vesuvio is one of my all time favorite chicken dishes.  Chicken, potatoes, garlic…what’s not to like.  It typically has a lot of olive oil and butter.  The potatoes are often deep fried as well.  This is a slimmed down version, but with all the flavor.

I paired with Goose Island 312.  Being back in Chicago, I always have to have at least one 312.  It is an urban wheat ale, made in Chicago.  This is great, crisp, refreshing summer beer.  It’s fairly light and is well balanced with wheat and hops. Its fruity and smooth, a great pair to the garlic and oregano of the chicken.