Chicken Vesuvio

Chicken Vesuvio
Photo by Troy Forrest

Ingredients

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

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
    • 3 tablespoons finely chopped fresh oregano
    • 4 chicken thighs (about 1 1/4 pounds), skinned
    • 1 cup frozen green peas
    • 12 garlic cloves
    • +19 other ingredients
  • Chicken Vesuvio
    • 6 large garlic cloves
    • 2 large russet potatoes (about 14 ounces each)
    • 1 4 1/2-pound chicken, quartered, backbone removed
    • +6 other ingredients


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