Harry’s Chicken Vesuvio

Serves: 4
Total Calories: 287


1/2 chicken, cut into 4 pieces
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oregano
2 teaspoons granulated garlic
2 ounces frozen peas
1 teaspoon sugar
boiling water
1 baking potato, peeled, cut into quarters
7 tablespoons olive oil, divided
2 large cloves garlic
1/2 cup dry white wine
2 teaspoons chopped parsley


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.

Nutritional Facts:

Serves: 4
Total Calories: 287
Calories from Fat: 213

This Harry’s Chicken Vesuvio recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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Shaker Fried Chicken
Harry’s Chicken Vesuvio
Parmesan Oven-Fried Chicken
Oven-Fried Parmesan Chicken
Chicken Parmigiana
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