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    You are in: Home / Recipes / Chicken Vesuvio Recipe
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    Chicken Vesuvio

    Chicken Vesuvio. Photo by JustJanS

    1/2 Photos of Chicken Vesuvio

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    glitter's Note:

    Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!

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    Units: US | Metric


    1. 1
      Heat oven to 375* conventional or 350* convection.
    2. 2
      Wash and pat your chicken dry.
    3. 3
      Mix flour and spices in a shallow dish.
    4. 4
      Coat the chicken lightly with the flour mixture, but shake off any excess.
    5. 5
      In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
    6. 6
      Add the chicken in a single layer and fry quickly to a light brown on all sides.
    7. 7
      Remove to a paper towel.
    8. 8
      Now add the potatoes and fry turning occasionally until also light brown on all sides.
    9. 9
      Drain on a paper towel.
    10. 10
      Pour off all the oil except 2 tablespoons (which will be left in the skillet).
    11. 11
      Place the chicken and the potatoes back in the skillet.
    12. 12
      Sprinkle with garlic and parsley and 1/2 cup water.
    13. 13
      Pour the wine over all.
    14. 14
      Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
    15. 15
      This takes about 20-25 minutes.
    16. 16
      Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
    17. 17
      Serve with pan juices.

    Ratings & Reviews:

    • on February 13, 2005


      The flavors of the pan juices are the stars of this show. Drizzled over the potatoes and it was near heaven. The chicken was good and done in the time stated in the recipe but I felt the skin was a little mushy and will lay the chicken over the potatoes next time so as to kind of crisp up the skin. This is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011

      I substituted Tilapia for the Chicken and added mushrooms, cooked peas, black olives and sun dried tomatoes and it was sooooooo good.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2010


      This great, flavorful dish was well received by my family. I used 4 split chicken breasts (bone-in), and before browning, removed the skin on 2 of them (not all of my peeps like the skin). Even without the skin, the chicken was very tasty and juicy, so no complaints here. Subs: I never have fresh parsley on hand, so used dried version. Also, was out of white wine, so used homemade chicken stock instead. Was great, but I have a feeling that the wine makes a huge difference--so will definitely use for the next time. Potatoes were yummy, although I felt the need to add just a tad bit more salt on them. My 5yo DD doesn't like potatoes (true!) , so I made a pot of rice using the leftover chicken stock...she loved it topped with a little bit of pan juices mixed in. Thanks, Glitter!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Chicken Vesuvio

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 994.5
    Calories from Fat 419
    Total Fat 46.5 g
    Saturated Fat 12.9 g
    Cholesterol 299.6 mg
    Sodium 580.7 mg
    Total Carbohydrate 31.2 g
    Dietary Fiber 2.4 g
    Sugars 1.5 g
    Protein 96.3 g

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