Chicago classics: Chicken Vesuvio

Name: Chicago classics: Chicken Vesuvio
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/3 cup flour; 1 1/2 teaspoons dried basil; 3/4 teaspoon dried leaf oregano; 1/2 teaspoon salt; 1/4 teaspoon dried leaf thyme; 1/4 teaspoon freshly ground pepper; Pinch each dried rosemary; Pinch rubbed sage; 1 broiler/fryer chicken, about 3 pounds, cut up; 1/2 cup olive oil; 3 baking potatoes, cut into lengthwise wedges; 3 tablespoons chopped fresh parsley; 3 cloves garlic, minced; 3/4 cup dry white wine

4 steps

Prep:25minCook:45min

Updated at: Sat, 21 Oct 2023 14:56:07 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories899.9 kcal (45%)

Total Fat62.3 g (89%)

Carbs30.6 g (12%)

Sugars1.6 g (2%)

Protein45 g (90%)

Sodium470.1 mg (24%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cupflour

1 ½ teaspoonsdried basil

¾ teaspoondried leaf oregano

½ teaspoonsalt

¼ teaspoondried leaf thyme

¼ teaspoonfreshly ground pepper

½ cupolive oil

cut into lengthwise wedges

3 tablespoonsfresh parsley

chopped

3cloves garlic

minced

¾ cupdry white wine

Instructions

Step 1

1. Mix the flour, basil, oregano, salt, thyme, pepper, rosemary and sage in a shallow dish. Dredge chicken in flour mixture; shake off excess.

Step 2

2. Heat the oil in a 12-inch cast-iron or other oven-safe skillet over medium-high heat until hot. Add the chicken pieces in a single layer. Cook, turning occasionally, until browned on all sides, about 15 minutes. Remove with tongs to paper towels.

Step 3

3. Heat oven to 375 degrees. Add the potato wedges to skillet. Fry, turning occasionally, until light brown on all sides; remove to paper towels.

Step 4

4. Pour off all but 2 tablespoons of the fat from skillet. Return the chicken and potatoes into skillet. Sprinkle with the parsley and garlic; pour wine over all. Cover; bake 10 minutes. Uncover; bake until potatoes are fork-tender and thigh juices run clear, 15-20 minutes. Let stand 5 minutes before serving. Serve with the pan juices.