Chicken Vesuvio Recipe

Name: Chicken Vesuvio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (80 ml) flour; 1-1/2 tsp (7 ml) dried basil; 1 tsp (5 ml) salt plus more to taste; 3/4 tsp (4 ml) dried leaf oregano; 1/4 tsp (1 ml) each: dried leaf thyme, freshly ground pepper; 1/8 tsp (1 ml) each: dried crushed rosemary, rubbed sage; 1 cut-up broiler/fryer chicken, about 3 lbs (1.4 kg).; 1/2 cup (125 ml) olive oil; 3 baking potatoes, peeled, cut into lengthwise wedges; 3 cloves garlic, minced; 3 tbsp (45 ml) minced fresh parsley; 3/4 cup (175 ml) dry white wine

Servings: persons

1/3 cup (80 ml) flour
1-1/2 tsp (7 ml) dried basil
1 tsp (5 ml) salt plus more to taste
3/4 tsp (4 ml) dried leaf oregano
1/4 tsp (1 ml) each: dried leaf thyme, freshly ground pepper
1/8 tsp (1 ml) each: dried crushed rosemary, rubbed sage
1 cut-up broiler/fryer chicken, about 3 lbs (1.4 kg).
1/2 cup (125 ml) olive oil
3 baking potatoes, peeled, cut into lengthwise wedges
3 cloves garlic, minced
3 tbsp (45 ml) minced fresh parsley
3/4 cup (175 ml) dry white wine

1
Mix flour, basil, 1 tsp (5 ml) salt, oregano, thyme, pepper, rosemary and sage in shallow dish.
2
Dredge chicken in flour mixture.
3
Shake off excess.
4
Heat oil in 12-inch cast-iron or other oven-safe skillet over medium-high heat until hot.
5
Add chicken pieces in single layer.
6
Fry, turning occasionally, until light brown on all sides, about 15 minutes.
7
Remove to paper towels.
8
Repeat until all pieces are fried.
9
Heat oven to 375 degrees (200 C.).
10
Add potato wedges to same skillet.
11
Sprinkle with salt to taste.
12
Fry, turning occasionally, until light brown on all sides, about 10 minutes.
13
Remove to paper towels.
14
Pour off all but 2 tbsp (30 ml) of the fat from skillet.
15
Put chicken and potatoes back into skillet.
16
Sprinkle with garlic and parsley.
17
Pour wine over all.
18
Bake, uncovered, until potatoes are fork-tender, thigh juices run clear and thermometer reads 165 degrees (70 C.), 25-30 minutes.
19
(If chicken is done and potatoes are not, raise heat to 425 degrees (225 C.).
20
Remove chicken to plate; cover.
21
Let chicken stand until potatoes are done.)
22
Serve with pan juices.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup (80 ml) flour, 1-1/2 tsp (7 ml) dried basil, 1 tsp (5 ml) salt plus more to taste, 3/4 tsp (4 ml) dried leaf oregano, and more.

Yes, Chicken Vesuvio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Vesuvio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions