Monday, September 5, 2011

Back to cooking...

Finally! It's been so long I almost forgot how.  And I finally made something to blog about! Been on the to try list since before the summer of heat waves, torrential downpours, an earthquake and a hurricane. Have to say a hurricane is enough to make you forget how miserable the heat was. Pretty scary when you have to evacuate. We were very lucky to come home and not to have any damage. Extremely lucky!

School starts tomorrow so we can all get back to some kind of routine here. My routine will definitely include cooking. There is nothing left to order in, so I tried Chicken Vesuvio Chicago Style from Cathy @ Wives with Knives (original recipe by Marie @ Proud Italian Cook) and it is a great way to get back into cooking. Delicious!

Easy recipe, except I did have some issues with browning. Zero patience. Couldn't wait to get it browned in batches, so I got it sort of browned and then threw the whole thing in the oven. So it might not look so browned and pretty or even close to perfect but it sure does taste fantastic. Very forgiving recipe. I added a can of artichoke hearts and some sliced shallots. It did brown in the oven, but presentation isn't my strong suit! They're just happy to have a home cooked meal finally. Let's see what tomorrow brings :)

It's been a very long summer here. But remind me when I start complaining about blizzards. Anyway, it's good to be back.

Chicken Vesuvio
Source: Cathy @ Wives with Knives
Author: Marie @ Proud Italian Cook
Adapted by There's Always Thyme to Cook
Printable Recipe

3 pounds bone-in, skin-on chicken pieces (I cut the breasts and thighs in half)
salt and pepper
dried oregano
granulated garlic
potato wedges, about 4 russets or 6 reds
equal parts white wine and chicken broth (1-1/2 cups of each)
10-12 whole garlic cloves
1 cup frozen peas (I used a bit more)
*I also added 2 sliced shallots and a can of artichoke hearts

Season chicken with salt, pepper, oregano and garlic.

Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.

Add garlic cloves and shallots to the skillet and cook until golden brown.

Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas and artichokes the last 15 minutes of cooking.

Bake at 375°F until chicken is cooked through, about 1 hour and 15 minutes.


  1. Good to see you Carol! Glad you made it through the 'quake and 'cane ok, they were scary! I saw when Cathy posted this and it looks great now too-sounds totally yummy:@)

  2. Welcome back - you were missed. I'll look forward to your posts and you get back into the swing of things.

  3. Nice to see you back, Carol! So many different weather surprises - now snow seems calm. This chicken dish looks tasty.

  4. this looks really yummy!

  5. Glad to see you back from your break, Carol. Looks delicious, but then almost any dish made with chicken does.

  6. Nice to see you again. This looks flavoursome and simple.

  7. Glad to see you post some delicious food again! Looks yummy!

  8. You are FINALLY back!!
    The chicken looks so comforting and tasty!

  9. Hi!!!!! That looks like a delicious meal.

  10. Looks delicious Carol! I'll remind you this winter :-)

  11. It sure looks delicious! And easy!! That's the best part. Thanks for posting. Have a great week, Carol!

  12. What a horrible time you must have gone through; I can only imgine with the pic we see on tv. Nothing beats getting back to a routine. Love this chicken recipe; I have also saved it.

  13. I had to laugh when I saw what you had made. I knew you were a lady after my own heart. I actually made a menu plan for this week (for the first time ever) and the Chicken Vesuvio is on it. It has been on my list to try for awhile too and I'm finally going to do it. Now that you've made it and shared it, I am looking forward to it more than ever. So happy you are back! Have a great week, Candace

  14. Awesome chicken Vesuvio with loads of veggies!! We too had the bad earthquake experience of our lifetime down where I work, followed by aftereffects of Irene!! Take care

  15. I've missed you Carol and missed your delicious recipes. The dish looks great. Glad to have you back.

  16. I missed you, Carol, and am glad you are back in the kitchen. I'm happy you liked this chicken recipe. I love the way the potatoes absorb all those wonderful flavors and will add some shallots next time I make it. Thanks so much for the link love.

  17. Great to see you back! I missed reading your blog. Glad to hear all is okay! This is a great recipe! Delicious.

  18. Welcome back and with a great recipe to boot. Anything with artichokes and potatoes in it I love.

  19. Glad to see you back in the kitchen and unscathed from Irene!
    Dinner sounds good!

  20. We missed you Carol..!Glad you made it safely through both IRENE and the earthquake with no damages..We were also "touched" by the tip of the tail of the hurricane (very nasty winds and rain for one day) and surprisingly felt the quake!!Now that everything is over and we're bracing for the first blizzard you mentioned,somewhere in the far away future (I hope)'s get back to cooking! Very nice chicken and artichoke combination,looks delicious!!XO

  21. Great recipe to try for your first foray back into cooking, Carol! It must be a relief to have Irene long gone and have things getting back to normal there.

  22. Easy recipe. I'm really hungry. I always come here to savor your posts. They are delicious.

  23. Looks so delicious! I hope to try it soon! For some reason I can't stay signed in to my blog!

    Country Reflections

  24. Thanks for the nice comments, I appreciate it :)


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