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Chicken Vesuvio


Yield

Makes 4 to 6 servings

Ingredients

3 tablespoons all-purpose flour
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 frying chicken, cut up, or 3 pounds bone-in chicken pieces
2 tablespoons olive oil
4 small baking potatoes, scrubbed, cut into 8 wedges each
2 small onions, cut into thin wedges
4 cloves garlic, minced
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup chopped parsley
Lemon wedges (optional)

Preparation

  1. Combine flour, oregano, salt and pepper in a paper or large resealable food storage bag. Trim and discard excess fat from chicken. Add chicken, several pieces at a time, to bag and shake to coat lightly with flour mixture. Heat oil in large skillet over medium heat until hot. Add chicken; cook 10 to 12 minutes or until browned on all sides.
  2. Place potatoes, onion and garlic in slow cooker. Add broth and wine. Top with chicken pieces; pour pan juices from skillet over chicken. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3-1/2 hours or until chicken is tender and potatoes are tender.
  3. Transfer chicken and vegetables to serving plates; top with juices from slow cooker. sprinkle with parsley. Serve with lemon wedges.

Nutritional Information

Protein 34 g
Fiber 6 g
Carbohydrate 55 g
Calories 618
Cholesterol 109 mg
Saturated Fat 7 g
Total Fat 28 g
Calories from Fat 41 %
Sodium 750 mg

Dietary Exchange

Meat 4
Starch 3.5
Fat 2

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