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Name: Chicken Vesuvio-From Chicago Italian Restaurant
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 jeanski@ns.net (Heane O.Bell Recipe by: jeanski@ns.net (Jeane O. Bell) By Marjorie J. Muzyczka Subject: Introduction and Request on Jun 15, 1998,

NOTES

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Chicken Vesuvio-From Chicago Italian Restaurant

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

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 jeanski@ns.net (Heane O.Bell    Recipe by: jeanski@ns.net (Jeane O. Bell)    By Marjorie J. Muzyczka Subject: Introduction and Request on Jun 15,  1998,

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Nutrition

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Serving Size: 1 Serving (2345g)
Recipe Makes: 1

Calories: 4090
Calories from Fat: 2088 (51%)

Amt Per Serving		% DV

	Total Fat 232.1g	309 %
	Saturated Fat 62.2g	311 %
	Monounsaturated Fat 103.8g
	Polyunsanturated Fat 47.4g
Cholesterol 1008mg		310 %
Sodium 991.5mg		34 %
Potassium 6033.9mg		159 %
Total Carbohydrate 197.1g		58 %
	Dietary Fiber 12g	48 %
	Sugars, other 185.1g
Protein 285.5g		408 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4090

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