Chicken Vesuvio

8 chicken thighs
1 & 1/2 lbs baking potatoes scrubbed
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup virgin olive oil
3 cloves garlic minced
1/4 cup dry white wine or vermouth
2 tablespoons fresh parsley minced


Preheat oven to 375 F. Cut the potatoes lengthwise into wedges. Place
the chicken and potatoes in a 13 x 9 inch nonstick baking pan. Sprinkle
with oregano, salt and pepper. Drizzle with the olive oil. Bake for 30
minutes, stirring once to turn the chicken pieces over. Sprinkle the
chicken and potatoes with the garlic & wine. Bake for an additional 30
minutes, or until the chicken juices run clear and the potatoes are
tender. Drizzle the pan juices over the chicken & potatoes on a platter.
Sprinkle with parsley and serve. Serves 4.


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Adriana


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