Jim cooked dinner tonight. A meal fit for a King & Queen and so easy!The website can be found here
Chicken Vesuvio
1 Whole chicken, cut into pieces
Russet Potatoes (4) or Red (6)
White Wine 1 1/2 C Pinot Grigio
Chicken Stock 1 1/2 C
Garlic Cloves 10
Dried Oregano
Granulated Garlic
Frozen Peas
Season chicken on both sides with salt pepper, dried oregano, thyme, sage, red pepper flakes, granulated garlic.
In a large heavy skillet & coat with olive oil, season potato wedges with oregano, granulated garlic, salt, pepper & red pepper flakes before and after browning. Brown potato wedge's and chicken pieces till nicely browned then remove and place in a roasting pan.
Put garlic in pan and fry until golden. Put in roasting pan.
Deglaze pan with the wine, and boil for a few minutes. Add the chicken broth, & potatoes. Bake at 375 for an hour. Do not cover. Put in frozen peas. Cook another 15 or until chicken is done.
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