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Chicken Vesuvio

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“Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!”
1hr 5mins

Ingredients Nutrition


  1. Heat oven to 375* conventional or 350* convection.
  2. Wash and pat your chicken dry.
  3. Mix flour and spices in a shallow dish.
  4. Coat the chicken lightly with the flour mixture, but shake off any excess.
  5. In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
  6. Add the chicken in a single layer and fry quickly to a light brown on all sides.
  7. Remove to a paper towel.
  8. Now add the potatoes and fry turning occasionally until also light brown on all sides.
  9. Drain on a paper towel.
  10. Pour off all the oil except 2 tablespoons (which will be left in the skillet).
  11. Place the chicken and the potatoes back in the skillet.
  12. Sprinkle with garlic and parsley and 1/2 cup water.
  13. Pour the wine over all.
  14. Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
  15. This takes about 20-25 minutes.
  16. Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
  17. Serve with pan juices.

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