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Chicken Vesuvio (Chicago dish) Recipe

   
 

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     Chicken Vesuvio (Chicago dish)

Category   Entrees - Maindishes
Sub Category   None
Servings   5-6

Ingredients
1/2 c. fresh Italian parsley leaves
2 tsp. dried oregano
4 lg. cloves minced garlic
1/4 c. olive oil
2 large russet potatoes, peeled, halved, quartered
8 pieces chicken- bone-in
1 1/2 lbs. carrots, peeled, cut in 1/12 inch pieces
salt & freshly ground pepper
1/3 c. dry white wine
 

Instructions
Place rack in center of oven. Preheat to 425 degrees. Mince parsley, combine with oregano & garlic.
Heat oil in skillet, add potatoes & carrots & cook until golden brown (2-3 min. per side). Remove to roasting pan. Add chicken to skillet & cook 5 min. turning to prevent sticking. Transfer to roasting pan.
Sprinkle with herbs, salt & pepper. Pour wine around edges-don't wash off seasoning. Cook until chicken is well done, browned & juices run clear. About 20-30 minutes.
Serving Suggestions
yummy garlic fragrance in kitchen!


Originally Submitted
1/10/2012





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