This is a print preview of "Sunday Supper Chicken Vesuvio with Gravy" recipe.

Sunday Supper Chicken Vesuvio with Gravy Recipe
by myra byanka

Sunday Supper Chicken Vesuvio with Gravy

Love this recipe, courtesy of "The Chicago Tribune."

Rating: 4.5/5
Avg. 4.5/5 3 votes
Prep time: 20 minutes United States American
Cook time: 45-50 minutes Servings: 4

Ingredients

  • 3 lbs. mixed chicken parts
  • 1/2 cup flour
  • 1 1/2 tsp. basil
  • 3/4 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. thyme
  • 1/4 tsp. pepper
  • 1/4 tsp. rosemary
  • pinch sage
  • 1/2 cup extra virgin olive oil/or part melted butter
  • 10-12 small red or yukon potatoes, cut in half
  • 1/4 cup chopped parsley
  • 3 cloves garlic, minced
  • 3/4 cup white wine (I use Sauvignon blanc or a decent white chablis)
  • optional: sliced mushrooms sauteed and added with potatoes

Directions

  1. Mix flour with first 6 seasonings.
  2. Add flour mix to a baggie, and shake the chicken pieces in the bag.
  3. Saute chicken in oil in a Dutch oven for 15 minutes, or until lightly browned. Remove.
  4. Heat oven to 375 F.
  5. Put potatoes in the Dutch oven, cook the potatoes until browned, add garlic.
  6. Briefly saute garlic.
  7. Return chicken to the Dutch oven.
  8. Top chicken and potatoes with wine.
  9. Bake uncovered 25-30 minutes.
  10. Top with parsley before serving.