Chicken Vesuvio is a classic dish.
INGREDIENTS:
1 whole Fryer Chicken cut up
4 Large Potatoes, washed then quartered, then rinsed
Salt & Pepper
1/4 Cup Oregano
1/2 Cup diced Garlic
1/8th Cup Parsley flakes
2-3 Cups Olive Oil
1 Cup DRY WHITE Wine (Chardonnay)
NOTE: I use Pomace Olive Oil. I usually buy in a large tin, 3 litres.
It looks like 1 gallon. The price ranges between $10-$15.
I saute and fry with it, not only Chicken, but the start of many of
my Pasta Sauces.
I was taught to NOT cook with Extra or Virgin Olive Oil, as this has
a very robust taste (its the first pressing) and should be reserved
for Salad's and topping on other cold dishes such as Vegetables.
You CAN cook/fry/saute with regular Olive Oil (2nd or 3rd
pressing), but I prefer Pomace (last pressing) as it is light in flavor
and lends itself more towards many dishes it can be incorporated
into.
First you're going to want to fry the Potatoes in Olive Oil in a
large sautee pan. You want to get them just a BIT browned, as
the rest of the cooking process will take place when it is baked
later on.
Sprinkle just a bit of Salt and Pepper on them.
With a slotted spoon, remove to a plate and set aside.
Don't worry about the oil, as later on it will be baked in it.
Salt and Pepper the SKIN side of the Chicken.
|
|
|
 |
|
|
|
|
