Chicken Vesuvio Recipe

Name: Chicken Vesuvio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 lbs boneless skinless chicken breasts; 2 teaspoons salt; 1 teaspoon ground black pepper; 1/3 cup olive oil; 2 cups canola oil, for frying; 3 large idaho potatoes, peeled and cut into thick wedges; 2 garlic cloves, peeled and mashed; 1 tablespoon dried oregano; 1/2 cup white wine; 2 tablespoons fresh parsley leaves, chopped

Servings: persons

2 -3 lbs boneless skinless chicken breasts
2 teaspoons salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large idaho potatoes, peeled and cut into thick wedges
2 garlic cloves, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons fresh parsley leaves, chopped

1
Heat oven to 400 degrees F.
2
Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
3
Heat 2 cups of canola oil to 350 degrees F.
4
While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
5
For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
6
Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
7
Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

1465

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 -3 lbs boneless skinless chicken breasts, 2 teaspoons salt, 1 teaspoon ground black pepper, 1/3 cup olive oil, 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.

Chicken Vesuvio

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