Chicken Vesuvio

READY IN: 1hr 16mins
Recipe by Mirj2338

A yummy and simple dish that is still impressive. You can use as many garlic cloves as you like, less if you have a problem with garlic, more if you are allergic to vampires.

Top Review by canarygirl

This was so easy to throw together! I made it with boneless, skinless breasts (personal preference), and did it all on the stove, covering for the majority of the cook time. I also reduced the margarine to 2 tablespoons. It was a hit with all of us! Thanks for a great recipe Mirjam! I will make it again for sure.

Ingredients Nutrition

Directions

  1. Wash chicken pieces and pat them dry with paper toweling.
  2. Heat oil in a large oven-proof skillet over medium-high heat.
  3. Add chicken pieces and brown completely, about 20 minutes.
  4. Peel and cut each potato into 6 long wedges.
  5. Add them to the pan and cook until brown and tender, about 15 minutes.
  6. Spread garlic over chicken and potatoes, cooking until golden.
  7. Drain oil.
  8. Add margarine to the skillet and stir until incorporated into the remaining juices from the chicken.
  9. Sprinkle the oregano, parsley and pepper over chicken.
  10. Preheat oven to 400 degrees.
  11. Add the wine and stock to the skillet.
  12. Cook over medium heat for 5 minutes.
  13. Place the pan in the oven and bake, uncovered, for 10 to 15 minutes or until chicken is tender and cooked through.

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