Chicken Vesuvio (Pollo alla Vesuvio) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Notes about this recipe

  • Breadcrumbs on May 29, 2013

    p. 248 A delicious dish that is both humble and elegant. Good, hearty family fare that presents so beautifully that it also makes a great dish for entertaining. I prepared as set out in the book but just halved the sausages. Next time I’ll slice them as set out, I simply forgot this time. I would also increase the quantity of sausage as it was a major hit and left folks wanting more. The only change I’d make next time is to add the peas a mere 10 mins prior to removing the dish from the oven as they can overcook quickly, especially because they are defrosted per LB’s instructions. This is time-consuming but well worth the effort. Photos here: http://chowhound.chow.com/topics/903255#8099988

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