Chicken Vesuvio

Posted on by

You brown the chicken and the potatoes stovetop, then complete in the oven.

You can use any and all chicken pieces for this recipe, but ONLY if the bone is still in AND the skin is still intact.

Chicken Vesuvio

★★★★★

Italian, Poultry

Servings: 4 servings Source: Pope Cooking School Cookbook

INGREDIENTS

1 3lb. frying chicken, cut up

½ cup flour

2 teaspoons paprika

½ teaspoon oregano

½ teaspoon garlic salt

1 teaspoon salt

1 tablespoon freshly grated Italian cheese (I use parmesan)

¼ cup peanut oil

¼ cup butter

¼ cup stock or water

¼ cup dry wine (optional)

BROWNED POTATOES for Vesuvio

2 pounds red boiling potatoes — peeled and quartered

¼ cup hot oil or shortening

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons Italian cheese

– –

DIRECTIONS

Combine flour, paprika,oregano, garlic salt, salt and Italian cheese. Roll each piece of chicken in the seasonings, pressing coating on with both hands. Combine butter and oil in pan and saute chicken pieces over medium heat til brown on both sides (but not too dark as it will darken more in the oven). Place chicken in oven proof ceramic dish. Add stock or water to drippings in skillet and pour over the chicken. Place browned potatoes around the chicken. (May also add cooked peas or string beans at this point). Bake in a pre-heated 350 degree about one hour, or until tender, removing the breast after 40 minutes. Baste chicken with the drippings in pan during the last ten minutes of cooking. If drippings appear scant, add about 1/4 cup more stock or dry wine.