CHICKEN VESUVIO

(A garlicky chicken dish named after Mount Vesuvius.)

1/4 C. Olive Oil
10 Garlic Cloves
4 Russet Potatoes – large, peeled and quartered
6-8 lb. Chicken Parts – your favorite – I use thighs with skin on
1 1/2 C. Chicken Stock
1 1/2 C. Good White Wine
1/3 C. Parsley – chopped
1 Tbsp. Dried Oregano
Salt and Freshly Ground Black Pepper

Heat oven to 375°. *Heat oil in a roasting pan set over two burners on medium heat.  Add garlic and potatoes and cook, turning until the potatoes are golden brown (app. 45 minutes). Transfer potatoes and garlic to a plate. Add chicken pieces to pan and cook until golden brown turning once (about 20 minutes). Add wine and cook until reduced by half (about 5 minutes). Return potatoes and garlic to the pan, sprinkle with parsley, oregano, salt, butter, and pepper. Add the stock and transfer the pan to the oven and bake until everything is thoroughly cooked (about 45 minutes).

Note: Although this is how my grandmother did it, I do find it easier to cook the chicken, etc. in two parts in a large frying pan and then transfer everything to the roasting pan Serve this with a small side dish of spaghetti or crusty Italian bread to sop up the delicious juice. There should be enough liquid in the pan to stir into the pasta. Or just serve a nice, tossed salad.  I also like to add some lemon slices on top of the finished chicken a few minutes before it finishes baking.

BUON MANGIATA!

APPLE FRITTER LOAF

Apple Fritter Loaf with a powdered sugar glaze is a simple loaf cake that will remind you of your favorite apple fritter. This easy cake has layers of moist vanilla cake, tart apples with lots of cinnamon and sugar. When apple season is here and apples are in abundance, this is the way to go.

FOR THE CINNAMON SUGAR

⅓ cup packed light brown sugar 

2 teaspoons ground cinnamon 

FOR THE CAKE

¾ cup granulated sugar 

½ cup unsalted butter – room temp 

2 teaspoons vanilla extract 

2 large eggs – room temp

1 ½ cups all-purpose flour 

1. teaspoon baking powder 
2. teaspoon baking soda 

¼ teaspoon salt 

½ cup buttermilk 

FOR THE APPLES

3 tablespoons granulated sugar 

1 ½ teaspoons ground cinnamon 

1 ¾ cups chopped peeled baking apples – Jonagold, Honey crisp or your favorite

FOR ICING

½ cup powdered sugar 

2 teaspoons half and half or whole milk 

DIRECTIONS

Preheat the oven to 350°F.

Spray a 9 x 5-inch loaf pan with nonstick baking spray. Set aside. 

For the cinnamon sugar: in a small bowl, combine the brown sugar and cinnamon. Set aside. 

For the apples: in another medium bowl, combine the sugar and cinnamon. Add the apples and toss until the apples are coated with the cinnamon sugar. Let marinate while working on the rest of the cake.

For the cake: in a large bowl, using an electric mixer on medium speed, cream the sugar and butter together until light and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating just until each egg is incorporated. Scrape down the sides and bottom of the bowl.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients and buttermilk to the butter-sugar mixture in the large bowl, alternating back and forth between the two, starting and ending with our and beating on medium speed.

Scrape down the sides and bottom of the bowl with a spatula and stir in any unmixed bits of batter. 

Add half of the batter to the prepared loaf pan. Add half of the apples in a layer and gently push them down into the batter. Sprinkle half of the cinnamon sugar over the apples. 

Repeat, adding the remaining batter, apples, and cinnamon sugar. Use a skewer to swirl it all together. 

Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes. 

NOTE: This loaf is perfect plain or just with some powdered sugar sprinkled on top. However, if you want a little more icing mix powdered sugar and cream or half and half together in a small bowl until smooth and lump free. Place cake on a serving platter and drizzle warm cake with icing. Slice and serve warm or at room temperature. 

BUON MANGIATA!

We are fortunate that two of our 9 grandchildren, Gianna and Olivia, live about 5 minutes away so we get to spend lots of time with them.  They happen to be our two youngest grandchildren. But they love to bake with me and Apple Fritter Loaf is one of their favorites