Chicken Vesuvio
Makes 4 Servings
1 tablespoon fresh oregano
1 teaspoon of garlic powder
Salt and pepper to taste
1 (3 1/2 to 4 pound) chicken, quartered
1/3 cup of extra virgin olive oil
3 large russet potatoes, cut into 6 wedges
6 large cloves of garlic, peeled and minced
1/4 cup of white wine
1 cup of peas
Preheat oven to 425 F. Sprinkle oregano, garlic powder, salt and pepper onto
chicken pieces and set aside. Heat olive oil in large oven-safe pot over high
heat. Add potato wedges and saute until golden brown; remove and put aside.
Add chicken to pot and brown until golden on all sides. Add garlic cloves and
continue to saute for 2 to 4 minutes. Remove chicken; drain on paper towels.
Return potatoes and chicken to pot and add wine and cook for 1 to 2 minutes.
Remove from heat, cover pot tightly and bake until chicken is cooked (about 30
minutes). Add peas and bake for 5 additional minutes. Arrange potatoes and
peas around chicken on serving platter, pour remaining gravy over chicken and
serve.
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