Chicago Style Chicken Vesuvio | Chicken (White And Dark)

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Mar

2009

This is a great Chicago restaurant institution. Bacchanalia derives from the wild and mystic festivals of the Roman God Bacchus. Bacchanalia has been a well-known Chicago Institution for over 25 years. Situated in 'Little Italy.' This is where you come for an Italian meal you will never forget. Family owned and operated, Bacchanalia comes highly recommended by all who have dined here.

Bacchanalia is the most popular of all the places situated in the Heart of Chicago neighborhood's Heart of Italy area on famous Oakley Avenue. Located fifteen minutes from downtown, these authentic Italian flavors keep regulars and visitors coming back.

Chicago Style Chicken Vesuvio

Makes 4 Servings

1 (3-pound) fryer chicken, cut into 2 wings, 2 breasts, 2 legs and 2 thighs

1 / 3 cup flour

1 / 2 teaspoon salt

3 / 4 teaspoon dried oregano

1 / 2 teaspoon dried thyme

1 / 4 teaspoon fresh-ground black pepper

3 to 4 tablespoons olive oil

3 pounds baking potatoes, unpeeled, cut lengthwise into thick wedges

3 medium garlic cloves, minced

1 / 4 cup fresh parsley leaves, finely chopped

1 / 2 cup water

1 cup dry white wine

1. Preheat the oven to 375 degrees. Rinse and pat the chicken pieces dry.

2. In a shallow bowl, combine the flour, salt, oregano, thyme and pepper well. Coat each piece of chicken with the flour mixture, shaking off any excess.

3. In a large heavy ovenproof skillet, heat 3 tablespoons oil over medium-high heat. Add the chicken in a single layer and fry 2 to 3 minutes, turning to lightly brown all sides. Remove to paper towels. You want to have about 2 tablespoons of oil left, so add additional oil if necessary.

4. Add the potato wedges and fry, turning occasionally, 2 to 3 minutes until light brown on all sides.

5. Return the chicken to the skillet and sprinkle with the garlic and parsley. Add the water then pour the wine over all.

6. Place, uncovered, in the center of the oven and bake 25 to 30 minutes, or until the potatoes are tender and the chicken is no longer pink.

7. Remove from the oven and let sit about 5 minutes before serving. Makes 4 servings.

Per serving:

Calories: 898;

Calories From Fat: 33 percent;

Total Fat: 33 g;

Saturated Fat: 8 g;

Cholesterol:142 mg;

Carbohydrates: 96 g;

Total Fiber: 9 g;