Chicken Vesuvio

Recipe by glitter
READY IN: 1hr 5mins




  • Heat oven to 375* conventional or 350* convection.
  • Wash and pat your chicken dry.
  • Mix flour and spices in a shallow dish.
  • Coat the chicken lightly with the flour mixture, but shake off any excess.
  • 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.
  • Add the chicken in a single layer and fry quickly to a light brown on all sides.
  • Remove to a paper towel.
  • Now add the potatoes and fry turning occasionally until also light brown on all sides.
  • Drain on a paper towel.
  • Pour off all the oil except 2 tablespoons (which will be left in the skillet).
  • Place the chicken and the potatoes back in the skillet.
  • Sprinkle with garlic and parsley and 1/2 cup water.
  • Pour the wine over all.
  • Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
  • This takes about 20-25 minutes.
  • Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
  • Serve with pan juices.