Chicken Vesuvio

By dorchuk

Ingredients

• 2 1/4 lbs fryer chickens , cut up
• 1/4 cup flour
• 1 1/8 teaspoons dry basil or 4 1/2 teaspoons fresh basil (sprinkle after flouring chicken)
• 5/8 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• 3/4 pinch sage
• 3/4 pinch rosemary
• 1/2 teaspoon salt
• 2 1/4 baking potatoes , cut lengthwise
• 2 1/4 cloves garlic , minced finely
• 1/4 cup fresh parsley , minced
• 3/4 cup dry white wine
• 1/2 cup water (substitute Chicken broth)

Details

Servings 3
Adapted from food.com

Preparation

Step 1

Heat oven to 375* conventional or 350* convection.
Wash and pat your chicken dry.
Mix flour and spices in a shallow dish.
Coat the chicken lightly with the flour mixture, but shake off any excess.
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.
Add the chicken in a single layer and fry quickly to a light brown on all sides.
Remove to a paper towel.
Now add the potatoes and fry turning occasionally until also light brown on all sides.
Drain on a paper towel.
Pour off all the oil except 2 tablespoons (which will be left in the skillet).
Place the chicken and the potatoes back in the skillet.
Sprinkle with garlic and parsley and 1/2 cup water.
Pour the wine over all.
Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
This takes about 20-25 minutes.
Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
Serve with pan juices.