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
-
In food processor, finely chop parsley, oregano, basil and garlic with olive oil. Add salt and pepper.
-
Using a dutch oven/soup pot, saute the potato chunks in the oil mixture over medium high heat until lightly browned.
-
Remove potatoes from oil.
-
Brown the chicken and carrots in the same manner in the dutch oven.
-
Toss all together and add the 1 cup of wine primarily to deglaze the pan.
-
Put the potatoes and carrots into a 9×13 inch baking dish, place chicken pieces on top.
-
Bake at 350 degrees for 50-60 minutes or until all is cooked through.