Title: Italian Village Chicken Vesuvio
Categories: Poultry Check
Yield: 4 Servings

3	lb	Chicken; cut up
1/2	c	Flour
1 1/2	ts	Salt
1/4	ts	Black pepper
1/2	c	Olive oil
1		Garlic clove; sliced
2	tb	Olive oil
2	tb	Marsala wine
1	ts	Chopped parsley
DEEP FRIED POTATOES
6	md	Idaho potatoes
		Oil for deep frying
		Salt to taste

Preheat oven to 425 degrees F. Rinse chicken pieces in cold water and pat dry with paper towels.

Mix flour, salt and pepper in a paper bag. Add several pieces of chicken at a time and shake to coat with flour mixture.

Heat 1/2 cup olive oil in a large heavy skillet. Starting with the meaty pieces, place chicken, skin side down, in skillet. Add less meaty pieces as other brown on both sides. When browned, place chicken in large shallow baking dish and set aside.

Saute garlic in 2 tablespoons olive oil until lightly browned, Stir in wine and parsley and pour mixture over chicken. Bake, turning once, about 45 minutes, or until chicken is tender.

DEEP FRIED POTATOES: Pare potatoes. Trim off sides and ends to form large blocks. Cut lengthwise into sticks about 1/8" wide. Pat dry with paper towels. Pour oil into a deep fat fryer, filling pan at least 1/3 full. Heat oil to 385 degrees F on deep fat thermometer. Cover bottom of fryer basket with a single layer of potatoes and lower basket slowly into oil. Fry 5 to 6 minutes until golden brown and tender. Drain potatoes well on paper towels. Sprinkle with salt. Makes 4 servings.

TO SERVE: Place deep fried potatoes around rim of baking dish to form "volcano".

Source: The Italian Village in Chicago; Bon Appetit, February 1977; typos by Dorothy Flatman 1996

previous

next