Recipe: Italian Village Chicken Vesuvio with Deep Fried Potatoes (Chicago)

ITALIAN VILLAGE CHICKEN VESUVIO

1 (3 lb) chicken, cut up
1/2 cup flour
1 1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
1 garlic clove, sliced
2 tbsp olive oil
2 tbsp Marsala wine
1 tsp chopped fresh parsley
FOR THE DEEP FRIED POTATOES:
6 medium Idaho potatoes
Oil for deep frying
Salt (to taste)

Preheat oven to 425 degrees F.

Rinse chicken pieces in cold water and pat dry with paper towels.

Mix flour, salt and pepper in a paper bag. Add several pieces of chicken at a time and shake to coat with flour mixture.

Heat 1/2 cup olive oil in a large heavy skillet. Starting with the meaty pieces, place chicken, skin side down, in skillet. Add less meaty pieces as other brown on both sides. When browned, place chicken in large shallow baking dish and set aside.

Saute garlic in 2 tablespoons olive oil until lightly browned, Stir in wine and parsley and pour mixture over chicken.

Bake, turning once, about 45 minutes, or until chicken is tender.

TO MAKE THE DEEP FRIED POTATOES:
Pare potatoes. Trim off sides and ends to form large blocks. Cut lengthwise into sticks about 1/8-inch wide. Pat dry with paper towels.

Pour oil into a deep fat fryer, filling pan at least 1/3 full. Heat oil to 385 degrees F on deep fat thermometer.

Cover bottom of fryer basket with a single layer of potatoes and lower basket slowly into oil. Fry 5 to 6 minutes until golden brown and tender. Drain potatoes well on paper towels. Sprinkle with salt.

TO SERVE:
Place deep fried potatoes around rim of baking dish to form "volcano".

Makes 4 servings
Source: The Italian Village in Chicago; Bon Appetit magazine, February 1977