This is a print preview of "Chicken Vesuvio" recipe.

Chicken Vesuvio Recipe
by Global Cookbook

Chicken Vesuvio
Rating: 0/5
Avg. 0/5 0 votes
  Servings: 1


  • 3 1/2 lb Chicken pcs
  • 1 Tbsp. Extra virgin olive oil
  • 4 x Quartered potatoes
  • 3 x Chopped garlic cloves
  • 1 1/2 tsp Dry oregano
  • 1 tsp Dry thyme
  • 1/4 tsp Salt Pepper
  • 1/2 c. Dry white wine


  1. Rinse chicken under cool running water; pat dry. Heat oil in skillet.
  2. Brown chicken well on both sides; remove to large casserole dish.
  3. Wash hands after handling raw poultry. Add in potatoes to skillet; brown well; turning frequently. Add in garlic to pan juices; saute/fry'. Return chicken & potatoes to skillet; tossing to coat with garlic. Remove chicken & potatoes with slotted spoon. Throw away any fat left in pan.
  4. Add in wine to pan; bring to boil & pour over chicken & potaotes. Cover casserole dish & bake in 350 oven for 35 min or possibly till chicken & potaotes are tender. Cover & chill leftovers promply. Use within 1-2 days. Wine Suggestion: Rose or possibly White Zinfandel.