Chicken Vesuvio | Idaho Potato Commission

Name: Chicken Vesuvio | Idaho Potato Commission
Ingredients: 9 large Idaho<sup>&reg; </sup>russet potatoes (about 10 oz each), cut into lengthwise wedges; 3 whole chickens (4-5 lbs each), cut into pieces; 1 tablespoon kosher salt; 1 tablespoon ground black pepper; 1 tablespoon dried oregano; Vegetable and olive oil for frying; 3 tablespoons garlic, minced; 24 oz chicken stock, lightly salted; 1 1/2 cup white wine; 1 1/2 cup frozen peas; 6 tablespoons cold butter, cut in pieces; 3 tablespoons parsley, chopped

idahopotato.com

- Preheat oven to 400°F. - Arrange potatoes in single layer on one or two sheet pans. Add water to barely cover bottom of pan. Cover pan with foil; bake 15 minutes until potatoes are partially...

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Ingredients

9 large Idaho<sup>&reg; </sup>russet potatoes (about 10 oz each), cut into lengthwise wedges
3 whole chickens (4-5 lbs each), cut into pieces
1 tablespoon&nbsp;kosher salt
1 tablespoon&nbsp;ground black pepper
1 tablespoon&nbsp;dried oregano
Vegetable and olive oil for frying
3 tablespoons&nbsp;garlic, minced
24 oz chicken stock, lightly salted
1 1/2 cup&nbsp;white wine
1 1/2 cup&nbsp;frozen peas
6 tablespoons&nbsp;cold butter, cut in pieces
3 tablespoons&nbsp;parsley, chopped