• Sunday Supper Chicken Vesuvio with Gravy

    3 votes
    Sunday Supper Chicken Vesuvio with Gravy
    Prep: 20 min Cook: 45-50 min Servings: 4
    by myra byanka
    510 recipes
    Love this recipe, courtesy of "The Chicago Tribune."


    • 3 lbs. mixed chicken parts
    • 1/2 cup flour
    • 1 1/2 tsp. basil
    • 3/4 tsp. oregano
    • 1/2 tsp. salt
    • 1/4 tsp. thyme
    • 1/4 tsp. pepper
    • 1/4 tsp. rosemary
    • pinch sage
    • 1/2 cup extra virgin olive oil/or part melted butter
    • 10-12 small red or yukon potatoes, cut in half
    • 1/4 cup chopped parsley
    • 3 cloves garlic, minced
    • 3/4 cup white wine (I use Sauvignon blanc or a decent white chablis)
    • optional: sliced mushrooms sauteed and added with potatoes


    1. Mix flour with first 6 seasonings.
    2. Add flour mix to a baggie, and shake the chicken pieces in the bag.
    3. Saute chicken in oil in a Dutch oven for 15 minutes, or until lightly browned. Remove.
    4. Heat oven to 375 F.
    5. Put potatoes in the Dutch oven, cook the potatoes until browned, add garlic.
    6. Briefly saute garlic.
    7. Return chicken to the Dutch oven.
    8. Top chicken and potatoes with wine.
    9. Bake uncovered 25-30 minutes.
    10. Top with parsley before serving.

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    • Bobby Lovera
      Bobby Lovera
      Wow! Ill have to try it this way.
      Whenever I order this in Chicago its usually floating in melted lemon butter with Portabella slices...
      Strange this version has neither.
      I must try this one soon!
      • myra byanka
        myra byanka
        Guess there are lots of variations. Mushrooms would work great!



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