Chicken Vesuvio

(from cokerlj’s recipe box)

This is so good and smells wonderful cooking!
I used my hand-held chopper/blender to combine olive oil, spices and garlic. I used 8 cloves of garlic…and that was not too much at all. I used more potatoes, probably 6 and used a whole package of the baby carrots from the store, guess about 1 pound. Used larger pieces of chicken, primarily breasts and thighs.

Source: Unknown

Categories: Chicken, Italian, Poultry

Ingredients

  • 1 cup fresh parsley leaves
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • 6 cloves garlic or more
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 4 medium potatoes or more diced into 1 inch pieces
  • 6 pieces chicken
  • 1 cup whole baby carrots
  • 1 cup Marsala, Port or cooking sherry or to taste

Directions

  1. In food processor, finely chop parsley, oregano, basil and garlic with olive oil. Add salt and pepper.

  2. Using a dutch oven/soup pot, saute the potato chunks in the oil mixture over medium high heat until lightly browned.

  3. Remove potatoes from oil.

  4. Brown the chicken and carrots in the same manner in the dutch oven.

  5. Toss all together and add the 1 cup of wine primarily to deglaze the pan.

  6. Put the potatoes and carrots into a 9×13 inch baking dish, place chicken pieces on top.

  7. Bake at 350 degrees for 50-60 minutes or until all is cooked through.

Email to a friend | Print this recipe | Back