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Sunday Supper Chicken Vesuvio with Gravy Recipe

by myra byanka

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.

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