Chicken a la vesuvio

4 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
2 larges White potatoes, peeled and cut into 12 wedges
1 Chicken, disjointed
2 tablespoons Parsley, divided
3 tablespoons Rosemary, divided
3 tablespoons Oregano, divided
½ tablespoon Salt, divided
1 tablespoon Black pepper, divided
2 tablespoons Garlic, chopped
½ cup White wine

Directions

Preheat oven to 450 degrees F.

In a large, 12 to 14-inch saute pan with oven-safe handle, heat oil on high. Add the potato wedges, brown on all sides and remove.

Add the chicken pieces skin-side down. Season the chicken with half of the parsley, half of the rosemary, half of the oregano, half of the salt, and half of the black pepper. Brown chicken for 3 to 4 minutes. Turn chicken over and saute for 3 to 4 more minutes.

Add the potatoes to pan and add the remaining half of the seasonings.

Cover the pan, place in oven and bake for 25 to 30 minutes. Remove the pan from oven and drain off fat. Clear a space in the center of the pan. Add the garlic in that space and saute for 1 to 2 minutes.

Add the wine and stir up any garlic that stuck to pan. Transfer the chicken and potatoes to hot platter. Ladle with the sauce.

Makes 4 servings.

Recipe: Italian Village in Chicago Pileggi Post Submitted By IAN HOARE On 10-23-95

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