Chicken Vesuvio

By Tingrin3

Ingredients

• Vegetable oil, for browning
• 2 pounds russet potatoes, peeled, cut into lengthwise wedges
• 1 pound of sweet italian sausage, cut crosswise into 1 inch pieces
• 1- 4 1/2 lb. chicken cut into 10 pieces
• 4 teasp. kosher salt
• 5 Tbsp. extra virgin olive oil
• 6 garlic cloves crushed and peeled
• 2 small onions, peeled, quartered at the root end
• 1 teasp. dried oregano
• 1 cup dry white wine
• 1 cup chicken stock
• 2 red, yellow or orange bell peppers cut into thick strips
• 16 oz. frozen peas thawed

Preparation

Step 1

Pre heat oven to 400 degrees and prepare roasting pan

Heat 1/2 inch veg. oil in skillet

Add potatoes and sausage and brown all sides.

(about 8 mins)

Transfer potatoes and sausage to roasting pan

Season chicken all over with 2 teasp. salt.

Brown chicken on all sides in batches, about 8-10 mins. per batch.

Transfer breast pieces to roasting pan leaving dark meat in skillet
.
Drain veg. oil from skillet and pour in 3 Tbsp. olive and the crushed

garlic. Once the garlic begins to sizzle, toss in onions and oregano.

Deglaze with white wine. When the wine deglazes to half, add chicken

stock.

Return to a boil then pour all the contents of the skillet into the

roasting pan. Toss in the bell peppers and sprinkle everything with the

remaining 2 teasp. salt. Drizzle with the remaining 2 Tbsp. olive oil.

Place in oven and roast for 20 min. then scatter the peas and return to

oven for 40 mins. more, stirring occasionally.