Aunt Kathy’s Chicken Vesuvio is a delightful dish perfect for Sunday dinner, combining chicken, potatoes, and aromatic herbs, all cooked to perfection in olive oil and white wine.
1: Preheat oven to 375. Rinse chicken under cold water; pat dry. Mix flour, basil, oregano, salt, thyme, pepper, rosemary, and sage in a shallow dish. Dredge chicken in the flour mixture and shake off excess.
2: Heat oil in a 12” cast iron or ovenproof skillet. Add chicken pieces in a single layer. Fry turning occasionally until light brown on all sides, about 15 minutes. Remove to paper towels.
3: Add potato wedges to the skillet. Fry, turning occasionally until light brown on all sides. Remove to paper towels.
4: Pour off all but 2 tbsp of fat from the pan. Put chicken and potatoes back into the skillet. Sprinkle with parsley and garlic. Pour wine over all.
5: Bake, uncovered until potatoes are fork tender and juices run clear, about 25-45 minutes. Let stand 5 minutes before serving. Serve with pan juices.
