Chicken Vesuvio

Photo by Troy Forrest

Ingredients

4 russet (baking) potatoes
½ cup all-purpose flour
2 cups olive oil
chicken
1 teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
+ 6 more ingredients
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley
- 1 cup green peas
- 8 garlic cloves
- 1 cup dry white wine

Whisk together flour, pepper, salt, and dried herbs. Dredge chicken in flour mixture, shaking off excess. Heat 1/2 inch oil in an ovenproof 10-inch heavy skillet (preferably seasoned cast iron) until a deep-fat thermometer registers 360°F, then fry chicken in 2 batches, turning, until golden brow...

View full recipe at Epicurious

Comments

Variations on Chicken Vesuvio

Chicken Vesuvio
- 2 c. cooking wine
- 1 tsp. garlic powder
- 2 tsp. dried oregano, crushed
- 2 chickens, cut up
- 5 to 10 cloves garlic (whole)
- 6 to 8 tbsp. olive oil
Chicken Vesuvio
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 chicken thighs (about 1 1/4 pounds), skinned
- +7 other ingredients
Chicken Vesuvio
- 1 cup frozen green peas
- 1 teaspoon garlic powder
- 2 large russet potatoes (about 14 ounces each)
- 6 large garlic cloves
- +5 other ingredients