| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1/3 cup olive oil
- 2 cups canola oil, for frying
- 3 large Idaho or russet potatoes, peeled and cut into thick wedges
- 2 clove garlic, peeled and mashed
- 1 tablespoon dried oregano
- 1/2 cup white wine
- 2 tablespoons chopped parsley leaves
Instructions
- Heat oven to 400 degrees F.
- Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
- Heat 2 cups of canola oil to 350 degrees F.
- While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
- For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
- Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
- Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 798 |
| Total Fat | 67 g |
| Saturated Fat | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 47 mg |
| Sodium | 755 mg |
| Serving Size | 1 of 4 servings |
| Calories | 798 |
| Total Fat | 67 g |
| Saturated Fat | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 47 mg |
| Sodium | 755 mg |
Reviews
I have had this at the Italian Village in Chicago. I have tried making this dish at home many times until I found out about brining the chicken would come out dry I would suggest to all of you to brine your chicken first and then follow the recipe and for the last steps remove the chicken from the pan add some butter and more fresh or dried oregano and parsley and reduce introduce that for a few minutes then pour that over your chicken and potatoes on the side I’ve also done this with pork chops I like it better.
not really close to CV. The potatoes were good, however, so 3 stars. The recipe isn’t bad, but it’s not great. As Barbara S. says, very bland, no flavor. For the second half of the chicken the next night, I added 8 cloves of garlic and a little lemon. That did help, but reheating a not so good recipe didn’t help that much either. Next time I’ll pick a different recipe, I find it very hard to believe that this is the Italian Village recipe. I’ve eaten there many times but never had the CV.
made a half recipe for just my husband and I. So glad I didn’t waste any more chicken or other ingredients. Bland would not even describe this. Needed lemon and more garlic.
Everyone loved this.
No! No! Its not chicken vesuvio. Canola oil? We use olive oil, get rid of the Canola its not Italian.
Further, the key ingredient is missing. Its the need for lemon, the juice of one lemon to make it zesty, picante, lemony, a little bite to remind one of Mt Vesuvio volcanic picata.
See my book, Tuscany al Verano for the complete recipe.
Tastes wonderful! Easy to follow instructions.
Just ate the real thing in Chicago while being treated by gracious hosts-can’t wait to try this recipe-it sounds great!
tasted like Mom used to make it. Wonderful and warm food that brings good memories with it. Thank you.
Absolutely delicious! The recipe is definitely guest worthy. I have never had the Vesuvio at the Italian Village; however, I have had it at other Italian restaurants and this was just as good (if not better. I could have done without the potatoes, although my husband seemed to enjoy them. Will probably try with small red potatoes or fingerlings next time and will avoid frying to make the dish healthier.
Living in Northern California now, we SO miss Chicago and it’s fantastic restaurants. The Italian Village is a great place to eat and this recipe was divine. Thanks for posting!