California style chicken vesuvio

You can simply roast this chicken however you ordinarily roast your chickens (upside down, on it’s side, hot and fast, low and slow, etc…) 

Last time we offered chicken vesuvio, we recommended a one pan method of cooking it and people seemed to like it! The vegetables will be rich and tasty, but not crispy. This time, I am going to dirty more pans and get the potatoes (and artichokes) crispy, then plate the crispy skinned chicken on top and pour a little white wine pan sauce over it all.

One pan method:

Remove the chicken from the plastic, but save the marinade. Pat the skin dry and in a hot, heavy bottomed pan (like cast iron) sear the chicken skin side down. Turn the heat down to medium-low and let the skin get golden brown and crispy. (this could take 15-20 minutes but don’t hold me to it.) Once you’ve got some golden color on the skin, remove the chicken from the pan. Add any onions, spring onions, shallots, green garlic you need to find a purpose for, and let those soften. Add your cleaned baby artichoke. Scrape any bits off the bottom of the pan. Deglaze with a little white wine (maybe ½ cup) and once that has reduced add a cup of chicken stock. Throw in your satina potatoes (halved) and the chicken marinade stuff. Return the chicken to the pan, skin side up. There should be liquid in the bottom of the pan but it should be bathing the vegetables and the chicken should sit above it. The bottom of the chicken will braise while the top roasts (but if there’s too much liquid creating steam, the skin won't get crisp.) Cook for about 30-45 minutes or until the internal temperature of the chicken is 160 degrees in the breast and the juice runs clear from the thigh. (You can also add English peas or frozen peas for the last few minutes of cooking.)

Crispy style:

I’m going to cook my chicken under a brick style: Make sure you get your cast iron pan hot and then turn it down to medium. Put a little olive in the pan and then the chicken, skin side down, place another smaller pan on top with a heavy pot or cans inside of the pot to weight it down. Let it cook and render the skin crispy. Once the skin side looks good, flip it over and finish it in a 350°oven until the internal temperature of the breast reads 160°. Once the chicken is done, I’ll place it over crispy twice cooked smashed potatoes and pan fried artichokes or roasted potato wedges and roasted baby artichokes. Then I’ll quickly make a pan sauce: Add any onions, spring onions, shallots, green garlic you need to find a purpose for, and let those soften. (You can sprinkle with a little flour here for a thicker sauce.) Add a little white wine and use a wooden spoon to get all the tasty bits off the bottom of the pan. Add some chicken broth and let it come to a simmer. Taste and adjust and then pour over the chicken.