Chicken Vesuvio
Instructions
1. Heat oven to 375F. Use a large knife to cut top off garlic bulbs, exposing some of each clove.
2. Place on a large sheet of aluminum foil. Drizzle 1 teaspoon oil over tops of bulbs; wrap loosely in foil.
3. Bake 40 minutes or until garlic is very soft.
4. Meanwhile, place chicken, breast side up, on a large cutting board.
5. Using a very sharp knife, cut wings off wings cutting through the joint.
6. Cut off leg-thigh pieces through the joint. Separate the leg from the thigh by cutting through the joint.
7. Turn chicken over. Use kitchen shears or the sharp knife to cut down both sides of backbone.
8. Reserve the back and wings for broth or another use (may be frozen up to 3 months.)
9. Press down on both sides of the chicken bones in breast to crack the bone in the center.
10. Use the knife or kitchen shears to cut through the breast forming two halves.
11. Cut each breast half in half crosswise.
12. Heat remaining 1 tablespoon oil in an ovenproof large deep skillet or Dutch oven over medium-high heat. Lightly brown half the chicken pieces at a time in the oil, about 3 minutes. Turn; cook 1 minute longer.
13. Transfer chicken to a plate; set aside. Add ChefMD seasonings to skillet; cook and stir 30 seconds.
14. Add wine to skillet; simmer 3 minutes, stirring up browned bits with a wooden spoon.
15. Stir broth into wine mixture; remove from heat.
16. Add sweet potatoes to skillet; toss with broth mixture.
17. Place chicken over sweet potatoes; drizzle any juices from plate over chicken.
18. Sprinkle salt and pepper over all.
19. Transfer skillet to oven; roast alongside garlic 30 minutes or until chicken is cooked through and sweet potatoes are tender.
20. Remove chicken; discard skin and transfer to four shallow bowls.
21. Add sweet potatoes to bowls; keep warm. Add peas to juices in skillet; heat through over high heat; add mixture to bowls.
21. Unwrap garlic; squeeze softened garlic from the bulbs over the chicken.
