Monday, September 9, 2013

Italian Village Chicken Vesuvio



1 fryer chicken, cut up
2 t. salt
1 t. ground black pepper
1/3 c. olive oil
2 c. canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges, rinsed and dried
2 cloves garlic, peeled and mashed
1 T. dried oregano
1/2 c. white wine
2 T. chopped parsley leaves
  1. Heat oven to 400 degrees.
  2. Clean chicken, rinse with cold water and pat dry.
  3. Season with salt and pepper.
  4. Heat 1/3 c. olive oil in a large heavy skillet with oven safe handle, over medium high heat.
  5. Carefully place chicken in pan. Brown well on all sides.
  6. Remove chicken from pan.
  7. Pour off all but 3 T. of oil.
  8. Return chicken to skillet and place uncovered in the oven for 25 minutes.  Turn chicken once or twice.
  9. Heat 2 c. oil to 350 degrees.
  10. Carefully add wedges into the hot oil avoid crowding.
  11. Fry potatoes until golden.  Remove and let drain on paper towels.  Reserve for later.
  12. After 20 minutes of cooking the chicken, add the cooked potatoes, garlic, oregano and wine to skillet and return to oven.
  13. Remove the skillet from the oven after the last 5 minutes and add the parsley.  Gently turn with a spoon.
  14. Remove chicken and potatoes to a platter and pour pan juices over all.