MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Vesuvius
 Categories: Poultry, Potatoes, Herbs, Wine
      Yield: 4 Servings
 
    1/4 c  Olive oil
      8 cl Whole garlic
      5 lb Whole chicken; cut-up or
           - parts
      8    Potatoes; peeled, quartered
           Salt & fresh ground pepper
      1 ts Dried rosemary **
    1/2 c  White wine
 
  Heat olive oil in oven proof skillet. Add whole garlic
  cloves, saute until cloves are a golden brown on all
  sides. When garlic is brown remove from pan and set
  aside.
  
  Add chicken pieces to skillet, cook until skin is brown
  (chicken will not be done yet).
  
  Add quartered potatoes to the pan, fitting around and
  between chicken pieces. Return garlic cloves to the pan
  also fitting around chicken and potatoes. Season all
  with salt and pepper to taste. Sprinkle rosemary over
  all. Add white wine around edges of skillet so as not to
  wash off spices from chicken and potatoes.
  
  Bring to a simmer on top of the stove, then cover
  skillet and place in a 400°F/205°C oven. Cook until
  chicken is very tender and potatoes are soft, about
  35-40 minutes.
  
  * If using new red potatoes the skin can be left on.
  
  ** Fresh rosemary may also be used in this dish,
  increase amount to 1 tablespoon.
  
  SOURCE: Vince McCoy
  
  RECIPE FROM: https://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
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