Chicken Vesuvio | Dorothy Lane Market
Dorothy Lane Market

Chicken Vesuvio

PREP TIME 20 mins
COOK TIME 1 hr
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 1st, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 8 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 1 cup flour
  • 1 tsp each dried thyme, oregano, and basil
  • ⅓ cup DLM Pure Olive Oil for frying
  • 3 large Idaho or russet potatoes, peeled and cut into thick wedges
  • 4 cloves garlic, chopped
  • 1 cup white wine
  • 3 Tbsp chopped parsley

INSTRUCTIONS

1
Preheat oven to 375°F.
2
Season chicken liberally with salt and pepper. In a wide bowl, mix the flour with the dried herbs. Dredge the chicken in the seasoned flour, shaking off any excess.
3
Heat olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides then remove from pan. Place chicken in a baking pan and set aside.
4
Using the same pan used to brown the chicken, carefully add the potatoes wedges to hot oil and cook until golden brown on both sides.
5
Add the potatoes to the baking pan and place around chicken. Sprinkle with the garlic and add the wine. Bake until chicken reaches 165°F or until juices run clear, about 30 to 45 minutes.
6
Remove chicken and place on a large platter. Arrange potatoes on top and pour the pan juices over everything. Delicious served with steamed green peas.

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Feb 20th 2023

Made this last night for dinner. Is a keeper in our menu, the family enjoyed it so well they are already asking to have it again.

- Carl

Chicken Vesuvio

PREP TIME 20 mins
COOK TIME 1 hr
SERVINGS 4

INGREDIENTS

  • 8 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 1 cup flour
  • 1 tsp each dried thyme, oregano, and basil
  • ⅓ cup DLM Pure Olive Oil for frying
  • 3 large Idaho or russet potatoes, peeled and cut into thick wedges
  • 4 cloves garlic, chopped
  • 1 cup white wine
  • 3 Tbsp chopped parsley

INSTRUCTIONS

1
Preheat oven to 375°F.
2
Season chicken liberally with salt and pepper. In a wide bowl, mix the flour with the dried herbs. Dredge the chicken in the seasoned flour, shaking off any excess.
3
Heat olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides then remove from pan. Place chicken in a baking pan and set aside.
4
Using the same pan used to brown the chicken, carefully add the potatoes wedges to hot oil and cook until golden brown on both sides.
5
Add the potatoes to the baking pan and place around chicken. Sprinkle with the garlic and add the wine. Bake until chicken reaches 165°F or until juices run clear, about 30 to 45 minutes.
6
Remove chicken and place on a large platter. Arrange potatoes on top and pour the pan juices over everything. Delicious served with steamed green peas.

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