Chicken Vesuvio
Kay Ercius
ingredients
- 1 broiler/fryer chicken, about 3 pounds, cut up
- 1/3 cup flour
- 1 1/2 t. basil
- 3/4 t. oregano
- 1/2 t. salt
- 1/4 t. each thyme and pepper
- pinch each of rosemary and sage
- 1/2 cup olive oil
- 3 baking potatoes, cut into lengthwise wedges
- 3 cloves garlic,minced
- 3 T. minced fresh parsley
- 3/4 cup dry white wine
directions
- 1
1. Pat chicken dry. Mix flour,basil,oregano,salt,thyme,
- 2
pepper,rosemary, and sage in a shallow dish. Coat chicken pieces lightly all over with the flour mixture. Shake off excess. Heat oven to 375 degrees.
- 3
2. Heat oil in 12" cast-iron or other ovenproof skillet over medium high heat until hot. Add chicken pieces in single layer. Fry, turning occasionally until light brown all over. Then remove to a plate lined with paper towel.
- 4
3. When all chicken is browned, add potato wedges to skillet. Fry, turning occasionally, until light brown on all sides. Remove to paper towel.
- 5
4. Pour off all but 2 T. of the fat from the skillet. Put chicken and potatoes back into skillet. Sprinkle with garlic and parsley. Pour wine over all.
- 6
5. Bake, uncovered at 375 degrees until potatoes are fork-tender and juices from chicken run clear, about 20-25 minutes. Remove from oven. let stand 5 minutes before serving. Serve with a little of the pan juices.
Source: Charlotte Erickson's Recipe
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