Juicy chicken, bathed in herbs, simmered in wine with capers nestled around the potatoes. (I double the wine/broth mixture as we like extra “sauce” to dip our Italian bread in).
Chicken Vesuvio
Course: Dinner, Ethnic Dishes, Main Dish – Poultry or ChickenServings
6
servingsIngredients
3 Tablespoons olive oil
3 lbs. chicken, cut up
1/3 cup flour
½ teaspoon salt
½ teaspoon pepper
10 small red potatoes, halved
4 large garlic cloves, minced
¾ cup dry white wine
¾ cup chicken broth
1½ teaspoon dried oregano
1 teaspoon dried thyme
2 Tablespoons butter
1 teaspoon flour
3 Tablespoons capers
Directions
- Preheat the oven to 450 degrees.
- Mix the flour, salt and pepper in a bag.
- Coat the chicken in the flour mixture, shaking off the excess.
- Heat the olive oil in a large frying pan.
- Brown the chicken in the oil until golden on all sides, about 10 minutes.
- Transfer the chicken to a 9×13 inch pan and then add the potato halves to the frying pan.
- Brown the potatoes for 10 minutes then transfer to the 9×13 pan.
- Add the minced garlic to the frying pan and sauté for 1 minute.
- Add the wine, chicken broth, spices, butter and flour and bring to a boil.
- 10. Pour the wine sauce over the chicken, sprinkle with capers and cover with foil.
- 11. Bake for 30 minutes and serve.
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