Main Dishes |
|
Chicken Vesuvius - 1998
Recipe courtesy of Tony Greco
INGREDIENTS
Sauce:
PREPARATION
Mix flour, salt, pepper, and tarragon in a plastic bag. Shake chicken in bag to coat. Sauté chicken in oil and butter until brown. Remove chicken, but do not discard remaining oil. Parboil potatoes, then slice and fry in remaining oil. Add chicken, shallots, mushrooms, parsley and garlic, and add ingredients for sauce. Mix thoroughly, simmer and top with parsley and Parmesan.
- 3 pounds chicken breasts without skin
- ½ cup flour
- salt and pepper
- 1 ¼ teaspoons tarragon
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup shallots -- sliced
- 1 cup mushrooms -- sliced
- ½ cup fresh parsley -- chopped
- 3 garlic cloves -- minced
- 6 medium potatoes
Sauce:
- ½ teaspoon oregano
- ½ teaspoon tarragon
- 3 ounces white wine
PREPARATION
Mix flour, salt, pepper, and tarragon in a plastic bag. Shake chicken in bag to coat. Sauté chicken in oil and butter until brown. Remove chicken, but do not discard remaining oil. Parboil potatoes, then slice and fry in remaining oil. Add chicken, shallots, mushrooms, parsley and garlic, and add ingredients for sauce. Mix thoroughly, simmer and top with parsley and Parmesan.
