Chicken Vesuvio--A TwoFer
Posted Tuesday, June 24, 2014 12:08 PM

CHICKEN VESUVIO, GENE & GEORGETTI'S

2 1/2 to 3 lbs. chicken, quartered (separate
legs, thighs, wings, and breasts--I use all thighs.)		 1 T chopped garlic
3 oz olive oil 2 T oregano
2 large potatoes, cubed 1/4 t salt

Saute the chicken in the oil until it is golden brown. Place the chicken into a casserole dish and cook for 15-20 minutes in a 375 degree oven.

While the chicken is cooking in the oven, use the excess oil to saute the potato cubes with the garlic, oregano, and salt.

Add the browned potatoes and seasoned oil to baked chicken and bake for another 15 minutes. Put the chicken on a warm platter, pour the seasoned oil and potatoes over it and garnish with chopped parsley.

 

As a bonus . . .

CHICKEN VESUVIO, CAFE ANGELO

2 chickens, fryer or broiler, cut into pieces   1/2 C white wine
2 large baking potatoes, cut into 16 wedges Salt and pepper to taste
1/2 cup olive oil 3/4 C chicken stock
4 cloves of fresh garlic, flattened with a knife or the palm of your hand 1/2 T dried hot red pepper, or to taste
1/2 T dried oregano 1/2 C chopped parsley
1/2 T dried rosemary  

Heat olive oil in a large saute pan, add chicken and potatoes, and cook slowly until all sides are browned, about 5 minutes. Add garlic, oregano, rosemary, hot red pepper, salt, and black pepper. Saute 5 minues more, being careful that garlic does not get too brown or burn.

Add chicken stock and white wine and bake uncovered in preheated 400 degree oven for 15 minutes or until chicken juices run clear and potatoes are fork tender.