Friday, May 4, 2012

Recipe Swap~ Blogger's Choice!

For this swap, called the “Blogger's Choice” Swap, we were given a fellow blogger’s URL & told we can choose any recipe off the blog!!! Well, I received my friend Feisty (aka Christina)’s Tales from the Mad Men Kitchen! Woohoo!!! I read her blog often & had just printed out: Quick Chicken Vesuvio. It sounded right up our alley. We love Giada’s Chicken Vesuvio & this also has quick in the title. Win/win... When I bookmarked it to make (i.e. stashed the idea in my head), I had already added artichokes. Then, when hubby & I went shopping, I forgot potatoes. This makes me extremely sad. I love the taters. Hubby didn’t mind since we also love artichokes & (if you can believe it), potatoes are a second thought to him.

I went ahead & made this even faster & easier. How? I used ONE skillet. Yes, only one… Without the added time of the potatoes, it worked well. And subtracted the peas. Served it with fresh baked crescent rolls.

Great for a working, cooking, homework assisting mom & her family! Thank you so much Feisty & thank you, Sarah @ A Taste of Home Cooking for hosting the swap as usual!

PS- look at the Everyday with Rachael Ray April 2012 INGREDIENTS list… Do you see a typo? 2   pounds  Salt and pepper Ummmm TWO POUNDS of S&P?!? LOL

Quick Chicken Vesuvio 
adapted from:  Everyday with Rachael Ray April 2012 
  • 1/3 - 1/2 c Extra Virgin Olive Oil 
  • 2 cloves garlic, thinly sliced 
  • 1 tsp dried oregano, lightly crushed 
  • Salt & pepper
  • 1 can of artichokes in water, drained 
  • 1 lb skinless, boneless chicken breast, cut into large chunks 
  • 1/2 c Flour, for coating
  • 1/2 c dry white wine
  • 1/2 c chicken stock
  • 1/4 c finely chopped flat-leaf parsley
Preheat the oven to 375 degrees . In a large skillet, heat about 1/4 c of the olive oil over medium-high heat. Add the garlic &  oregano & S & P & artichokes. Cook, turning occasionally, until browned, about 5 minutes. “Spatula” it over to the outskirts/sides of the pan. Add a little more olive oil into the cleared center. Season the chicken liberally with s & p & coat in flour. Brown the chicken on each side until golden, 3 to 4 minutes. Deglaze the pan with the wine & stock. Transfer the skillet into the oven. Roast to cook the chicken through, 10 to 12 minutes. Top with the parsley.


  1. YAY!! The magazine had 2lbs of potatoes, so maybe that's where the typo came?

    1. Maybe!!! The comments below the original recipe are hysterical about it.

  2. Ha, that's hilarious about the typo -- I've found several typos on her site before so it's not surprising. I remember tearing this out of the magazine, but I'll have to move it to the top of my 'to make' list!

  3. This looks so good! I've never made chicken vesuvio but I think I need to check that out soon.

    Thanks for being part of the recipe swaps!

    1. It's so good! Thank YOU for hosting as usual :)