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LOCATION: Recipes >> Poultry >> Vesuvio 01

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Chicken Vesuvio

2 large potatoes
2 tablespoons olive oil
5 cloves garlic (whole cloves)
1 3-pound broiler-fryer chicken, cut up
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1 cup dry white wine

Peel and quarter potatoes. Cut quarters lengthwise in half into
wide strips. In 12-inch ovenproof skillet, heat oil and whole garlic
over medium-high heat for 4 or 5 minutes or until garlic turns
golden. Remove garlic; set aside. Add potato strips; cook 15
minutes or until potatoes are golden, turning often. Remove and
pat dry.

Add chicken, skin-side down, to hot oil. Brown slowly over medium
heat, about 10 minutes. Turn chicken over and season with oregano,
garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully
add wine; return potatoes and garlic to skillet.

Place skillet in 400-degree oven, uncovered, for 25 minutes or
until chicken is done, basting the last 10 minutes with pan juices.
Serve with juices and potatoes. Serves 4.

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