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Shannon's Chicken Vesuvio
Chicken breasts are baked with potato wedges, drizzled with oil and garlic mixture, white wine, and cognac, and flavored with thyme, rosemary, and oregano.
Ingredients
- 4 split chicken breats, bone in or out as preferred
- 4 tablespoons minced garlic
- 1/3 cup extra virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes, scrubbed
- 1 cup dry white wine or vermouth
- salt and freshly ground black pepper 4 sprigs thyme or 1/4 tsp. dried
- 1 sprig rosemary or 1/4 tsp. dried
- 2 sprigs oregano or 1/4 tsp. dried
- 2 tbsp. Cognac (brandy)
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Method
Preheat oven to 350 degrees F. In a small bowl, combine minced garlic and olive oil, allowing to infuse for 15 minutes. Cut the potatoes lengthwise into wedges. Place chicken into a baking pan with potatoes around chicken. Sprinkle with oregano, thyme and rosemary, salt and pepper. Add garlic-oil and wine. Bake 20 minutes, turn chicken, bake another 20 minutes. Add cognac. Bake another 20 minutes, or until chicken juices run clear and the potatoes are tender. Drizzle the pan juices over the chicken and potatoes on a platter.
Notes: Serve with a crisp salad and crusty bread.
Number of Servings: 4
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