Chicken Vesuvio the Editors of Publications International, Ltd.
Makes 4 to 6 servings
|3||tablespoons all-purpose flour|
|1-1/2||teaspoons dried oregano|
|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)|
- 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.
|Saturated Fat||7 g|
|Total Fat||28 g|
|Calories from Fat||41 %|
Check out more recipes for Chicken