---------- Recipe via Meal-Master (tm) v8.06 Title: Chicken Vesuvio Categories: Main dish, Meats, Poultry Yield: 4 Servings 2 tb Olive oil 1 Whole chicken 3/4 ts Salt 1/2 ts Ground black pepper 3 Yukon Gold Potatoes 2 1/2 tb Garlic, minced or pressed 1 c White wine, dry 2 Sprigs, fresh oregano 2 Sprigs, fresh thyme 2 Sprigs, fresh rosemary 2 tb Lemon juice 2 tb Fresh parsley, minced Chicken should be cut up into 8 pieces, with breast cut into quarters. Discard wings and giblets or reserve for another use. Yukon Gold potatoes should be about 8 ounces each, peeled and cut lengthwise into 8 wedges, each about 3/4 inch thick. Preheat oven to 400 degrees. Line a rimmed backing sheet with paper towels. Heat 1 tablespoon of the olive oil in a large heavy-bottomed Dutch oven over medium-high heat until hot but not smoking. Wash chicken and pat dry, sprinkle with 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Place chicken pieces skin side down in the pot. Cook until golden brown and crisp on one side, about 4-6 minutes. Turn pieces over, reduce heat to medium, and cook until brown and crispy on the other side, about 8 to 10 minutes. Remove to prepared baking sheet. Add remaining 1 tablespoon olive oil to pot. Add potatoes, arranging in a single layer, with one flat side of each wedge against the bottom of the pot. Cook until golden brown on one side, 6 to 8 minutes. Reduce heat to medium-low, and turn potatoes, cooking them until brown on the other side, about 8 to 10 minutes more. Remove to baking sheet with the chicken. Remove pot from the heat. Add garlic, cook briefly until fragrant (less than a minute), add wine, oregano, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken pieces skin-side down in the pot, then add potatoes. Bake uncovered in the oven for 10 minutes. Remove chicken and potatoes, and rearrange so that potatoes are on the bottom (in the sauce) and chicken on top. Bake another 15 to 20 minutes until chicken is done. Arrange chicken and potatoes on plate. Remove herb stems from sauce. Stir the remaining lemon juice into the pot. Pour sauce over the chicken and potatoes (or serve chicken and potatoes onto plates, and then pour sauce over them), sprinkle with chopped parsley, serve. -----
</tt>STUFF about this recipe:
1. This is based on a recipe that appeared in the January/February issue of Cook's Illustrated. Although it sounds Italian, and it clearly has major Italian influences, it was apparently created in Chicago, and is popular in many restaurants there, but almost unknown elsewhere in the US. As an Easterner, I had never heard of it. A Google search finds many recipes for it, in many variations, but they all have in common chicken, potatoes, garlic, and oregano, which seem to be the core ingredients.
2. You will have to play with the cooking times. How hot 'medium-high' is depends entirely on your range. The first time I made this I badly overcooked the potatoes. You will probably have to check the chicken with a meat thermometer or by slicing open a piece the first couple of times before you figure out the right time for your oven.
3. You may have to adjust the amounts of chicken and potatoes. The guy who tweaked the recipe for Cook's Illustrated has a 12-inch diameter Dutch oven. Mine is only 10 1/2 inches, and has a hard time holding all the chicken or potatoes on one layer. The second time I tried it, I used chicken breasts, which was a mistake. Leg quarters have more flavor. Incidentally, I leave the skin on the potatoes, just because I like potato skin, although the original recipe calls for removing it.
4. Hope you like garlic. This dish is redolent with it. It perfumes the entire house. I love garlic!