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LOCATION: Recipes >> Poultry >> Vesuvio 02

Print this Recipe    Vesuvio 02


1 large fryer, cut up
3 or 4 baking potatoes
1/3 cup olive oil
1 pound Italian sausage
salt and pepper to taste
4 large cloves of garlic, minced or pressed
2 teaspoons crushed dried oregano
3 tablespoons fresh minced parsley
1/3 cup dry white wine

Wash and pat chicken pieces dry. Cut each potato into four long
quarters, pat dry. Pour olive oil into a large shallow roasting
pan over medium high heat (NOTE: We do not have the type pan
apparently contemplated in this recipe, so we use an iron skillet,
do things in a few "batches" and use a large casserole to bake in,
and we get by just fine). When the oil is hot, arrange chicken
and potatoes, rounded side down, in a single layer in the pan.
Cook for five minutes, shaking pan to prevent sticking. Do not

Heat oven to 425 degrees.

Add sausage to the pan, tucking pieces in between chicken and
potatoes to distribute them somewhat evenly. Transfer pan to heated
oven. Bake for 20 minutes. With spatula, turn chicken and potatoes.
Bake 20 minutes longer, or until ingredients are well browned and
crisp, and juice runs clear when chicken thigh is pierced with a
fork. Season with salt and pepper. (NOTE: I have found that it
takes at least an hour to satisfy me that this dish is done, but
I ain't got that big roasting pan either...)

Meanwhile, stir together garlic, oregano, parsley and white wine.
Pour over cooked ingredients. Gently shake pan to mix. Bake
another five minutes.

Makes four servings.


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