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.

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