Chicken Vesuvio

Chicken Vesuvio

This made a delicious meal, and only took about an hour from start to finish.

Although the traditional steakhouse version uses bone-in thigh quarters or half chickens, I used boneless skinless breasts so I didn’t have to worry about crisping the skin. I cut two 3/4 pound breasts into sixths, seasoned with garlic powder, salt and pepper, and browned for five minutes per side in a skillet with some olive oil. I removed the chicken and sautéed the halves of maybe ten small Yukon Gold potatoes cut side down for ten minutes. After removing the potatoes, I added a teaspoon each of oregano and thyme, a little salt, plus two pressed cloves of fresh garlic to the pan, and cooked until they were fragrant (less than a minute). Then I added 3/4 cup of Sauvignon Blanc to deglaze, and a cup or two of chicken broth. Then the chicken and potatoes went back in the pot to simmer for maybe half-an-hour. Finally, I reserved those to a platter, and finished the pan sauce with a little butter and a cup of frozen peas that had been thawed.

The only complaints were that there should have been more peas, and the potatoes were a little unevenly done. Next time I’ll double the peas, and maybe cut the potatoes in fourths instead of halves.

Chicken was done and flavors were perfect, though.

Tagliarini Casserole and Grilled Mushroom Caps

I wanted to make an atomic age retro dinner this week, so it was casserole time.

Tagliarini is a sort of a smaller version of tagliatelle, and it’s the main ingredient in this casserole recipe from Eat Me Daily. I served it with an Italian steakhouse house salad and Portabella mushrooms with herbed cheese and pine nuts. The wine was a Spanish Temrparnillo.

I was a little nervous about the salad, since I’d never made a dressing with anchovies before. It turned out fine, and I’ll likely make it again. The Portabellas were delicious too, and it was worth the effort to remove the gills, something I’d not bothered with in the past. We used a really tasty garlic and herb cheese. I didn’t make it to the store for planks, so these were cooked on a veggie grill pan, and ended up a little messy since the cheese melted through the slits. Would definitely try them on the planks next time.

The casserole was hearty, but a little disappointing. Next time, we’ll include some additional seasoning, either herbs (maybe some oregano) or some sort of canned ingredient to spice things up. Perhaps a can of Campbell’s mushroom or tomato soup (staples of the 1950s casserole) would do the trick. Whatever we add, I’d like it to remain authentic to the low brow mid-century casserole tradition.

The weather was cool here, so I baked the casserole in the oven (to warm up the house) instead of on the Weber Genesis, and almost felt guilty.