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LOCATION: Recipes >> Poultry >> Vesuvio 04

Print this Recipe    Vesuvio 04

Chicken Vesuvio
Serving Size : 6

1 cup parsley leaves, fresh
2 teaspoons dried oregano, basil and/or rosemary
6 medium garlic cloves
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup olive oil
4 medium potatoes, cut into 1 inch chunks
6 pieces chicken, of choice
1 cup whole baby carrots
1 cup Marsala, Port wine or cooking sherry, or to taste

In food processor, finely chop parsley, oregano and garlic with
olive oil. Add salt and pepper.

Saute the potato chunks in the oil mixture over medium high heat
until lightly browned. Remove potato chunks from oil. Brown the
chicken and carrots in same skillet.

In 9 X 13 backing dish, toss the chicken and seasoned oil with the
potatoes, then add the wine.

Bake at 350 degrees for 50-60 minutes or until potatoes and carrots
are soft and chicken is done.

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