Chicken Vesuvio

Preheat the oven to 375°F.

Peel the potatoes and cut them into bite-sized nuggets.

Mix flour, oregano, thyme, sage, pepper, and a bit of salt together.

Dredge the chicken breasts through the flour mixture.

Heat olive oil in a pan and lay the chicken breasts away from you in the hot oil.

Once the chicken has some color, place it on a plate with paper towels to absorb excess oil.

Add the cut potatoes to the pan with the chicken fat and olive oil mixture, adding a little salt and ensuring they get some color.

Place the cooked potatoes on paper towels to absorb excess oil.

Return the chicken and potatoes to the pan, stacking them with chicken, then potatoes, then more chicken, and then more potatoes.

Add 1 cup of white wine to the pan.

Add chicken stock, garlic, and butter to the pan.

Add roughly 1/4 cup of Parmesan cheese to the pan.

Place the pan in the oven at 375°F for about 20 minutes or until you can push a fork into the potato without resistance.

Equipment Needed

Spice Level:

Dietary