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| Photo by Kay Ercius |
A classic Chicago Italian dish. This recipe was from our neighbor Mrs. Gaetano and she was really Italian. I’ve tried other recipes that were more precise but nothing touches hers. However, it does require a bit of “cooking by feel” but don’t let that scare you. Just cut up tons of garlic and fresh parsley and toss more on when you feel like it. By the way, if you are in Chicago, the restaurant Volarie has a great chicken Vesuvio. It's located at:
201 East Grand Avenue
Chicago, IL 60611-3311
(312) 410-9900
You have a choice of boneless or on the bone. On the bone takes 45 minutes to cook and is far superior in taste to the boneless so we call ahead to order.
1 cut up frying chicken or 4 large breasts, with bone in and skin on
¼ pound butter or 2 tablespoons butter plus 2 tablespoons olive oil
2-3 large cloves fresh garlic, chopped finely
1/2 cup fresh chopped parsley
Oregano
salt & pepper
1 cup Marsala wine
2 baking potatoes that are cut like large French fries
- Put the butter or butter/olive oil mixture in a large fry pan and heat.
- Add the chicken and brown.
- Sprinkle chicken with garlic, fresh parsley and oregano.
- Salt & pepper to taste.
- When browned, add 1 cup Marsala wine. Do not cover.
- Cook for 15 to 20 minutes turning so that the chicken absorbs wine.
- Add the strips of potatoes to the pan by pushing the chicken to the side.
- Sprinkle these also with garlic, parsley and oregano.
- Cover only the potatoes with foil and cook for 40 minutes turn as necessary.
- Turn as necessary.
