(A garlicky chicken dish named after Mount Vesuvius.)
1/4 Cup Olive Oil
10 Garlic Cloves
4 Russet Potatoes – large, peeled and quartered
6 – 8 Lbs. Chicken Parts – your favorite – I use thighs with skin on
1 1/2 Cups Chicken Stock
1 1/2 Cups Good White Wine
1/3 Cup Parsley – chopped
1Tb Dried Oregano
Salt and Freshly Ground Black Pepper
Heat oven to 375°. *Heat oil in a roasting pan set over two burners on medium heat. Add garlic and potatoes and cook, turning until the potatoes are golden brown (app. 45 minutes). Transfer potatoes and garlic to a plate. Add chicken pieces to pan and cook until golden brown turning once (about 20 minutes). Add wine and cook until reduced by half (about 5 minutes). Return potatoes and garlic to the pan, sprinkle with parsley, oregano, salt, butter, and pepper. Add the stock and transfer the pan to the oven and bake until everything is thoroughly cooked (about 45 minutes).
Note: Although this is how my grandmother did it, I do find it easier to cook the chicken, etc. in two parts in a large frying pan and then transfer everything to the roasting pan Serve this with a small side dish of spaghetti or crusty Italian bread to sop up the delicious juice. There should be enough liquid in the pan to stir into the pasta. Or just serve a nice, tossed salad. I also like to add some lemon slices on top of the finished chicken a few minutes before it finishes baking.