Shelly's Recipe

CHICKEN VESUVIO

Category: Chicken

CHICKEN VESUVIO
Serves/makes: 4
8 chicken thighs
1 1/2 pound baking potatoes scrubbed
1 teaspoon dried oregano (I add sage, basil and rosemary to it also. It ends up being about 2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese
1/4 cup virgin olive oil
3 cloves garlic, minced
1/4 - 1/2 cup dry white wine or vermouth
2 tablespoons fresh parsley minced
1 cup peas

Preheat oven to 375 F.

Cut the potatoes lengthwise into wedges. Place the chicken and potatoes in a 13 x 9 inch nonstick baking pan. Sprinkle with oregano, parmesan cheese, salt and pepper. Drizzle with the olive oil. Bake for 30 minutes, stirring once to turn the chicken pieces over.

Sprinkle the chicken and potatoes with the garlic & wine. Bake for an additional 25 minutes, or until the chicken juices run clear and the potatoes are tender. Add peas and bake for 5 additional minutes. Drizzle the pan juices over the chicken & potatoes on a platter. Sprinkle with parsley and serve.

NOTE: I also like to dredge the chicken in flour and brown it before I add it to the baking dish.