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Chicken Vesuvio

ketherian has cooked this
www.seriouseats.com
serves 4
  • 1/3 cup olive oil
  • 5 cloves garlic, peeled
  • 2 cups potatoes, peeled and cut into chunks
  • 1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)
  • 3/4 cup white wine
  • 3/4 cup chicken stock
  • 3 tablespoons chopped parsley
  • 1 tablespoon dried oregano
  • Salt and pepper, to taste
  • 1 cup frozen peas, thawed
View the full recipe at www.seriouseats.com
Attachments
    • Based on comments on the original site, and my own attempts, I cut down on the amount of oil and added a step to remove all but a few tbsp of oil from the pan after the chicken has been fried.  I also changed the amount of potatoes (2 large russets) to 2 cups. More can be added so long as they will still fit with the chicken.
      ketherian | 01/11 at 11:51 pm
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