Vesuvio Recipe
Boneless Chicken, White wine, garlic, oregano, Vesuvio potatoes
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Ingredients
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Chicken Preparation
Vesuvio Potatoes
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the boneless chicken breasts with salt, black pepper, and oregano.
- 2
Sear the Chicken
Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- 3
Add Garlic and Wine
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in 1 cup of white wine, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
- 4
Combine Chicken and Sauce
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top. Cover and let it simmer on low heat for about 15 minutes until the chicken is cooked through.
Vesuvio Potatoes
- 5
Prepare the Potatoes
While the chicken is cooking, wash and peel the potatoes. Cut them into wedges.
- 6
Season the Potatoes
In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- 7
Bake the Potatoes
Spread the seasoned potato wedges on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
- 8
Garnish and Serve
Once the potatoes are cooked, remove them from the oven and sprinkle with fresh parsley. Serve alongside the chicken from the skillet, drizzled with the white wine sauce.
