Chicken Vesuvio

READY IN: 55mins
Recipe by ericajayne

Chicken in a white-wine garlic sauce. This recipe was taken from food network - Rachel's Tasty Travels, but I alter it & use boneless, skinless breasts instead of a whole chicken, so it is a little leaner. Also, you can add frozen (or fresh) peas to the dish right when it comes out of the oven.

Top Review by jennifer_cda_id

This was very good. I used a couple extra potatoes and doubled the wine, oregano and garlic since I have a large family, it came out great. I will definitely making this again. Thanks for the tasty recipe!

Ingredients Nutrition


  1. Heat oven to 400 degrees F.
  2. Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
  3. Heat 2 cups of canola oil to 350 degrees F.
  4. While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
  5. For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
  6. Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
  7. Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

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