024 - Chicken Vesuvio


024 - Chicken Vesuvio

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Chicken Vesuvio

Yields: 4 Servings

1 frying chicken cut into 8 serving pieces.
4 large baking potatoes, cut lengthwise in quarters
1/4 cup olive oil
1/8 cup butter
1 1/2 teaspoons freshly finely grated parmesan or romano cheese
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped shallots
1/4 cup white wine
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly chopped parsley
1/2 cup chicken stock
Marinade Mixture
1/2 teaspoon sweet basil
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 cup olive oil
1/4 cup white wine
1/2 teaspoon chopped garlic
1/4 teaspoon chopped shallots
Flour Mixture
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1 1/2 teaspoon freshly grated parmesan or romano cheese
dash of salt and black pepper

Wash chicken in cold water, and marinate chicken in a closed air tight container for at least four hours in
the refrigerator. Remove chicken from marinade and pat dry with a disposable towel. Press chicken into flour mixture Combine the butter and oil in a large skillet over medium heat. Saute garlic and shallots just a minute, then add all the chicken pieces. Brown chicken lightly on both sides then place chicken into a casserole dish or roasting pan. Place potatoes into the large skillet and add a little more oil if needed and lightly brown potatoes. Combine the browned potatoes with the chicken. Pour the white wine into the hot skillet scraping all of the ingredients at the bottom of the pan. Pour this mixture over the chicken and potatoes. Pour the chicken stock over the chicken and potatoes and sprinkle with the cheese and parsley over it all. Bake chicken in a pre-heated 350 degree oven for 35 to 40 minutes or until chicken is tender and completely cooked.