POLLO VESUVIO

POLLO VESUVIO image

Yield 7

Number Of Ingredients 10

5-6 tbs virgin olive oil
1 3 1/2 - 4 lb frying chicken cut into 8-12 pieces
4 (about 1 lb) medium size idaho baking potatoes, each quartered lengthwise
4 cloves of garlic minced
2 tsp dried oregano
1 tsp dried rosemary
2 tbs minced flat leaf parlsey
fresh ground pepper to taste
1/2 cp dry white wine
1 cp frozen peas soaked in hot water for 10 minutes

Steps:

Preheat the oven to 450. Heat 3 tbs of oil in a large skillet over medium high heat. Add 1/2 the chicken pices skin side down and cook until slightly brown - about 5 minutes. Transfer chicken to a large roating pan. Brown remaining chicken, adding 1 more tbs of oil, if necessary and tranfer them to a roasting pan. Drain off all of the liquid in the pan. Heat the remaining 2 tabs of oil in teh pan over medium high heat, add th epotato wedges in a single layer, and fry, turnign once or twice until the outside begins to crisp and turn light brown - about 4 minutes. Transfer the potatoes to the pan with the chicken. Sprinklethe garlic, oregano, rosemary, and parlsey evenly over th echicken and potaotes. Add the pepper. Drizzle with wine. Bake for 30 - 35 minutes, turning the chicken and potatoes twice, until the juice runs clearwhat a chicken thoigh is pierced with a knife. About 5 mintes before tyhe chicken is done, add th epaes to the pan if desired. Arrange the chicken pieces and the potao wedges on a platter