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.

Reviews

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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

May 22nd

One of the best and easiest meals Ive added to our monthly home menu. The pan drippings NEED to be poured over after baking, it adds so much flavor.

- Joe

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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