CHICKEN VESUVIO

Chicken Vesuvio image

Chicken in a white-wine garlic sauce. This recipe was taken from food network - Rachel's Tasty Travels, but I alter it & use boneless, skinless breasts instead of a whole chicken, so it is a little leaner. Also, you can add frozen (or fresh) peas to the dish right when it comes out of the oven.

Provided by ericajayne

Time 55m

Yield 8 breasts, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 lbs boneless skinless chicken breasts
2 teaspoons salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large idaho potatoes, peeled and cut into thick wedges
2 garlic cloves, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons fresh parsley leaves, chopped

Steps:

Heat oven to 400 degrees F.
Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
Heat 2 cups of canola oil to 350 degrees F.
While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

Nutrition Facts : Calories 1616.3, Fat 130.2, SaturatedFat 11.1, Cholesterol 131.7, Sodium 1330.4, Carbohydrate 50.5, Fiber 6.6, Sugar 2.5, Protein 58.3

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