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Chicken Vesuvio

MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Poultry
Recipe Preparation Level: moderate
    Chicken Vesuvio

    3 pounds (approximately) of chicken parts
    1/2 cup all purpose flour
    1-1/2 teaspoons basil
    3/4 teaspoon oregano
    1/2 teaspoon salt
    1/4 teaspoon thyme
    1/4 teaspoon pepper
    pinch rosemary
    pinch sage
    1/2 cup olive oil
    3 large potatoes - cut in four
    1/4 cup fresh parsley - minced
    3 cloves garlic - minced
    3/4 cup white wine

    Rinse chicken in water then pat dry. Mix flour with basil, oregano, salt, thyme, pepper, rosemary and sage in a shallow dish. Dredge chicken in mixture.
    Heat oil in a 12 inch skillet (All-Clad makes a French Oven which is ideal for this kind of dish) and saute chicken over medium heat to brown - about 15 minutes.
    Preheat oven to 375F.
    Remove chicken then add potatoes to skillet. Fry til browned. Drain on paper towels. Drain all but 2 tablespoons of fat from pan. Replace chicken and potatoes, add parsley and garlic. Sprinkle on wine.
    Bake uncovered until potatoes are tender and chicken is thoroughly cooked (about 25 minutes). Serve with pan juices.
    4 Servings.

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