Chicken Vesuvio-from Chicago Italian Restaurant

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Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Chicago	Chicken, Sauces	1	Servings

INGREDIENTS

3	lb	Cut up chicken
1/3	c	Flour
1 1/2	t	Dried oregano
3/4	t	Dried leaf oregano
1/2	t	Salt
1/4	t	Dried rosemary, thyme
		And fresh ground black
		pepper
1	pn	Dried rosemary, rubbed sage
1/2	c	Olive oil
3		Baking potatoes, in
		lengthwise wedges
3	T	Fresh parsley, minced
3/4	c	Dry white wine
1	c	Fresh or frozen peas
		optional

INSTRUCTIONS

Rinse chicken; pat dry. Mix flour, basil, oregano, salt, thyme,
pepper, rosemary and sage in shallow dish. Dredge chicken in flour
mixture. Shake off excess. Heat oil in 12" oven proof skillet over
medium-high heat. Add chicken pieces in single layer, fry, turning
occasionally until light brown on all sides-15 minutes. Remove and
drain. Add potato wedges to skillet; fry, turning occasionally until
light brown; remove to paper towels to drain. Set oven to 375. Pour
off all but 2 tbsp. of fat from skillet. Pour chicken & potatoes back
into skillet. Sprinkle with parsley and garlic. Pour wine over all.
Bake, uncovered, until potatoes are fork tender and juices run
clear-20-25 minutes. Let stand 5 minutes before serving. Serve with
pan juices.  NOTES : Serves 4. Posted on Kitmailbx by jeanski@ns.net
(Heane O.Bell  Recipe by: jeanski@ns.net (Jeane O. Bell)  By Marjorie
J. Muzyczka Subject: Introduction and Request on Jun 15,  1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2438 Calories From Fat: 1056 Total Fat: 119g Cholesterol: 0mg Sodium: 5397.5mg Potassium: 4936.5mg Carbohydrates: 228.1g Fiber: 61.2g Sugar: 24.6g Protein: 88.4g