CHICKEN VESUVIO

By Lutie

Chicago is famous, not only for Italian Beef and great hot dogs, but for Chicken Vesuvio. I found this recipe in the Chicago Tribune ages ago, and when I have a taste for Chicago food, I make it.

Ingredients

• 1 broiler/fryer chicken, cut up
• 1/3 Cup flour
• 1 1/2 Tsp. dried basil
• 3/4 Tsp. oregano
• 1 Tsp. salt
• 1/4 Tsp each: dried thyme, pepper
• Pinch of dried rosemary and rubbed sage
• 1/2 Cup olive oil
• 3 Baking potatoes, cut into lengthwise wedges
• 3 Tbs. fresh parsley, chopped
• 3 Garlic cloves, minced
• 3/4 Cup dry white wine

Preparation

Step 1

Rinse chicken under cold water and pat dry. Mix flour, basil, oregano, ½ Tsp. salt, thyme, pepper, rosemary and sage in shallow dish. Dredge chicken in flour mixture and shake off excess.

Heat oil in large skillet over medium high heat until hot. Add chicken pieces in single layer. Fry, turning occasionally (use tongs) until browned on all sides, about 15 minutes. Remove with tongs to paper towels. When all chicken is browned, add potato wedges. Fry, turning until light brown on all sides. Remove to paper towels.

Heat oven to 375 degrees. Pour off all but 2 tbs. of the oil from skillet. Add garlic and sauté for one minute. Pour wine into skillet with heat on high and scrape up browned bits. Put chicken into baking pan and pour wine and garlic over all. Sprinkle with parsley and balance of salt. Bake covered for 15 minutes. Uncover, bake until potatoes are fork tender and thigh juices run clear, about 20 more minutes. Let stand 5 minutes before serving. Serve with pan juices.

If you need more juices, add a little chicken broth.