Chicken Vesuvio

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

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 wine
• 2 tablespoons fresh parsley leaves, chopped

Recipe

• 1 heat oven to 400 degrees f.
• 2 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.
• 3 heat 2 cups of canola oil to 350 degrees f.
• 4 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.
• 5 for the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
• 6 remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
• 7 remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.