Vic's 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 degrees 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.
Adapted from Vic's Classic Italian Steakhouse
Nutrition facts per serving: 837 calories, 31 g fat, 6 g saturated fat,
278mg cholesterol, 41 g carbohydrates, 93 g protein, 421 mg sodium, 6 g
fiber
Jenn B in SEMO
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