Chicken Vesuvio

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 8 breasts
• Serves: 4

ingredients

• 2 -3 lbs boneless skinless chicken breasts
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1⁄3 cup olive oil
• 2 cups canola oil, for frying
• 3 large idaho potatoes, peeled and cut into thick wedges
• 2 garlic cloves, peeled and mashed
• 1 tablespoon dried oregano
• 1⁄2 cup white wine
• 2 tablespoons fresh parsley leaves, chopped

directions

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.

Reviews

[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!