Serves: 4
Total Calories: 287
Rinse chicken and pat dry. Season with salt, pepper, oregano, and garlic.
Combine peas, sugar, and enough boiling water to cover in bowl; mix well. Let stand 1 minute; drain. Sauté potato in 1 tablespoon olive oil in skillet until golden brown; drain. Heat 6 tablespoons olive oil to 300° in 10-inch skillet. Add garlic cloves. Cook 2 minutes, stirring occasionally. Add chicken. Sauté until brown on both sides. Add potato; mix well.
Deglaze skillet with white wine. Spoon into baking pan. Bake in 400° oven for 20–30 minutes or until chicken is tender. Transfer chicken to serving platter. Arrange potato and peas around chicken. Pour sauce over top. Sprinkle with parsley.
This Harry’s Chicken Vesuvio recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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