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Chicken Vesuvio
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  • 1/3 cup (80 ml) flour
  • 1-1/2 tsp (7 ml) dried basil
  • 1 tsp (5 ml) salt plus more to taste
  • 3/4 tsp (4 ml) dried leaf oregano
  • 1/4 tsp (1 ml) each: dried leaf thyme, freshly ground pepper
  • 1/8 tsp (1 ml) each: dried crushed rosemary, rubbed sage
  • 1 cut-up broiler/fryer chicken, about 3 lbs (1.4 kg).
  • 1/2 cup (125 ml) olive oil
  • 3 baking potatoes, peeled, cut into lengthwise wedges
  • 3 cloves garlic, minced
  • 3 tbsp (45 ml) minced fresh parsley
  • 3/4 cup (175 ml) dry white wine
  • Mix flour, basil, 1 tsp (5 ml) salt, oregano, thyme, pepper, rosemary and sage in shallow dish.
  • Dredge chicken in flour mixture.
  • Shake off excess.
  • Heat oil in 12-inch cast-iron or other oven-safe skillet over medium-high heat until hot.
  • Add chicken pieces in single layer.
  • Fry, turning occasionally, until light brown on all sides, about 15 minutes.
  • Remove to paper towels.
  • Repeat until all pieces are fried.
  • Heat oven to 375 degrees (200 C.).
  • Add potato wedges to same skillet.
  • Sprinkle with salt to taste.
  • Fry, turning occasionally, until light brown on all sides, about 10 minutes.
  • Remove to paper towels.
  • Pour off all but 2 tbsp (30 ml) of the fat from skillet.
  • Put chicken and potatoes back into skillet.
  • Sprinkle with garlic and parsley.
  • Pour wine over all.
  • Bake, uncovered, until potatoes are fork-tender, thigh juices run clear and thermometer reads 165 degrees (70 C.), 25-30 minutes. (If chicken is done and potatoes are not, raise heat to 425 degrees (225 C.). Remove chicken to plate; cover. Let chicken stand until potatoes are done.)
  • Serve with pan juices.
Recipe from the Chicago Tribune's Test Kitchen.

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