Chicken Vesuvio-From Chicago Italian Restaurant

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1 pn Dried rosemary; rubbed sage
1 1/2 ts Dried Oregano
3 Baking potatoes
1 c peas; Fresh or frozen
3 tb Fresh parsley; minced
1/3 c Flour
3/4 ts Dried leaf oregano
1/2 c olive oil
3 lb chicken; Cut up
1/2 ts Salt
1/4 ts Dried rosemary, thyme and fresh black pepper
3/4 c Dry white wine

Original recipe makes 1



Rinse chicken; pat dry. Mix flour, basil, oregano, salt, thyme, pepper, rosemary and sage in shallow dish. Dredge chicken in flour mixture. Shake off excess. Heat oil in 12" oven proof skillet over medium-high heat. Add chicken pieces in single layer, fry, turning occasionally until light brown on all sides-15 minutes. Remove and drain. Add potato wedges to skillet; fry, turning occasionally until light brown; remove to paper towels to drain. Set oven to 375. Pour off all but 2 tbsp. of fat from skillet. Pour chicken & potatoes back into skillet. Sprinkle with parsley and garlic. Pour wine over all. Bake, uncovered, until potatoes are fork tender and juices run clear-20-25 minutes. Let stand 5 minutes before serving. Serve with pan juices. NOTES : Serves 4. Posted on Kitmailbx by (Heane O.Bell Recipe by: (Jeane O. Bell) By Marjorie J. Muzyczka Subject: Introduction and Request on Jun 15, 1998,

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