Chicken Vesuvio is a whole lot like one of my favorite chicken dishes in the world: chicken piccata. A light dusting of flour, salt and pepper sends the chicken cutlets into a hot pan where they brown slightly on each side. Then, you make a lemony sauce rich with wine, smooth with butter and punctuated with caper berries.
For this dish, however, you add potatoes to the mix, along with fresh rosemary and oregano. After browning the potatoes, you nestle your par-cooked chicken back in and let the flavors steam together with wine and chicken broth. The potatoes and chicken come out tender and wonderful.
I found this recipe in my inbox. As you all should, I subscribe to Lynn Rossetto Kasper’s “The Splendid Table” weekly newsletter, which always gives me tasty cooking ideas and helpful tips to being a whiz in the kitchen. And as my new roommate said, “Heck, even I could make this!”
I changed the recipe a bit, adding the capers instead of peas, because I simply adore a good caper berry.
- 1/4 cup flour
- 1 package boneless, skinless chicken breasts, pounded between plastic wrap to 1/2 inch thick (mine held 3)
- Salt and pepper
- 5 teaspoons olive oil
- 3 large red potatoes or one small bag of baby reds cut into 1-inch chunks
- 4 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/2 teaspoon minced fresh rosemary
- 1 cup low-sodium chicken broth
- 1/4 cup dry white wine (sauvignon blanc)
- 2 T caper berries, drained
- 2 tablespoons unsalted butter
- Juice from half a lemon
1. Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge in the flour, shaking off the excess.
2. Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken in the skillet and cook until lightly browned on both sides, 6 to 8 minutes, flipping the breasts halfway through. Transfer the chicken to a plate.
3. Wipe out the skillet with a wad of paper towels. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic, oregano, rosemary, and 1/8 teaspoon salt and cook until fragrant, about 30 seconds. Add the broth and wine, scraping up any browned bits. Nestle the chicken, along with any accumulated juices, into the potatoes and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the chicken is just done, 7-12 min., flipping halfway through.
4. Transfer the chicken to a serving platter and tent loosely with foil to keep warm. Increase the heat to medium and continue to cook, uncovered, until the potatoes are tender and the sauce is thickened slightly, 5 to 7 minutes longer. Using a slotted spoon, transfer the potatoes to the platter with the chicken. Off the heat, stir in the capers, butter, and lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes.
Serve with extra wine “on the side.” Enjoy, friends! xoxo