Baked in the Oven (after frying) with Potatoes, in an Olive Oil & White Wine sauce, with LOTS of Garlic & Oregano!!
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Chicken Vesuvio is a classic dish.
INGREDIENTS:
1 whole Fryer Chicken cut up
4 Large Potatoes, washed then quartered, then rinsed
Salt & Pepper
1/4 Cup Oregano
1/2 Cup diced Garlic
1/8th Cup Parsley flakes
2-3 Cups Olive Oil
1 Cup DRY WHITE Wine (Chardonnay)
NOTE:
I use Pomace Olive Oil. I usually buy in a large tin, 3 liters. It looks like 1 gallon. The price ranges between $10-$15. I saute and fry with it, not only Chicken, but the start of many of my Pasta Sauces.
I was taught to NOT cook with Extra or Virgin Olive Oil, as this has a very robust taste (its the first pressing) and should be reserved for Salad's and topping on other cold dishes such as Vegetables.
You CAN cook/fry/saute with regular Olive Oil (2nd or 3rd pressing), but I prefer Pomace (last pressing) as it is light in flavor and lends itself more towards many dishes it can be incorporated into.
DIRECTIONS:
First you're going to want to fry the Potatoes in Olive Oil in a large saute pan. You want to get them just a BIT browned, as the rest of the cooking process will take place when it is baked later on.Sprinkle just a bit of Salt and Pepper on them.
With a slotted spoon, remove to a plate and set aside.Don't worry about the oil, as later on it will be baked in it.Salt and Pepper the SKIN side of the Chicken.
Now put the Chicken skin side down in the same saute pan with Olive Oil that you fried the Potatoes in and start to fry the Chicken.Top the meat side of the Chicken with the Oregano.
Now you just want to lightly brown the Chicken while you fry, as most of the cooking process will take place when you bake it.After a few minutes frying on the skin side, turn over and fry a few more minutes on the other side.While it is frying, add the Garlic.
You do not want the Garlic to burn. If it is cooking too fast, you can always remove it and set aside.I used a Turkey roasting pan, but you can also use a large cake pan to put the Potatoes and Chicken in to bake. Put the Chicken and the Olive Oil in the roasting pan, spoon the Garlic over. You're going to want to have it skin side up.
Gently pour the Wine in. Spoon the seasonings over the Chicken again. Add the Potatoes and pour just a bit of the Olive Oil/Wine mixture on top. Bake 350*F for little over an hour.
Plate and serve.
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