Chicken Vesuvio
ItalianChickenIntermediate50 minBy Northstar
Ingredients
Servings
4
- 1 count whole fryer chicken, cut up
- 0.3 cup all-purpose flour
- 1 0.5 tsp dried basil
- 0.8 tsp dried oregano
- 0.3 tsp dried thyme
- 0.3 tsp dried rosemary, crumbled
- 0.3 tsp sage
- 0.5 tsp salt
- 0.3 tsp black pepper
- 3 count baking potatoes, cut into lengthwise wedges
- 0.5 cup olive oil
- 3 clove garlic, minced
- 3 tbsp fresh parsley, chopped
- 0.8 cup dry white wine
Instructions
- 1
Preheat oven to 375°F (190°C). Mix flour with all herbs, salt, and pepper. Pat chicken pieces dry, then coat lightly in seasoned flour, shaking off excess.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Brown chicken pieces on all sides, then transfer to a plate.
- 3
In the same oil, brown potato wedges until golden on the outside.
- 4
Pour off all but 2 tablespoons of oil. Return chicken and potatoes to the skillet.
- 5
Sprinkle with minced garlic and parsley. Pour wine over everything.
- 6
Bake uncovered at 375°F for 20–25 minutes until chicken is cooked through and potatoes are tender. Serve directly from the skillet.