Ingredients
-
3
-
1/3
-
1 1/2
-
3/4
-
1/4
-
1/4
-
1
-
1
-
1/2
-
3
-
-
-
-
-
Directions
Chicken Vesuvio, Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!, this recipe is awful and it is totally off…..yikes…., I have made this a few times. It compares excellent to restaurants. I double the olive oil and wine bc it makes the sauce and it’s the best part. Couldnt ask for a better recipe for home!
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Steps
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1
Done
|
Heat Oven to 375* Conventional or 350* Convection. |
|
2
Done
|
Wash and Pat Your Chicken Dry. |
|
3
Done
|
Mix Flour and Spices in a Shallow Dish. |
|
4
Done
|
Coat the Chicken Lightly With the Flour Mixture, but Shake Off Any Excess. |
|
5
Done
|
in a 12" Pan, Preferably Cast Iron That Can Be Put Right in the Oven, Heat 2-3tblsp. Olive Oil in the Pan Over Medium-High Heat Until It Is Hot. |
|
6
Done
|
Add the Chicken in a Single Layer and Fry Quickly to a Light Brown on All Sides. |
|
7
Done
|
Remove to a Paper Towel. |
|
8
Done
|
Now Add the Potatoes and Fry Turning Occasionally Until Also Light Brown on All Sides. |
|
9
Done
|
Drain on a Paper Towel. |
|
10
Done
|
Pour Off All the Oil Except 2 Tablespoons Which Will Be Left in the Skillet. |
