Chicken Vesuvio
the Editors of Publications International, Ltd.
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
- 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.
- 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.
- 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 |
Check out more recipes for Chicken & Other Poultry