Chicken Vesuvio
Ingredients
- 1 cup parsley leaves, fresh
- 2 teaspoons dried oregano, basil and/or rosemary
- 6 medium garlic cloves
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 4 medium potatoes, cut into 1 inch chunks
- 6 pieces chicken, of choice
- 1 cup whole baby carrots
- 1 cup Marsala, Port wine or cooking sherry, or to taste
Instructions
Serving Size : 6. In food processor, finely chop parsley, oregano and garlic with olive oil. Add salt and pepper. Saute the potato chunks in the oil mixture over medium high heat until lightly browned. Remove potato chunks from oil. Brown the chicken and carrots in same skillet. In 9 X 13 backing dish, toss the chicken and seasoned oil with the potatoes, then add the wine. Bake at 350 degrees for 50-60 minutes or until potatoes and carrots are soft and chicken is done.
