We're not sure who invented Chicken Vesuvio, but it was no doubt born in one of this town's great mom-and-pop Italian restaurants as a version of some southern Italian chicken dish. This recipe is adapted from the Ethnic Chicago Cookbook, which was edited by Chicago Tribune food editor Carol Mighton Haddix.
1/3 cup all-purpose flour
1 1/2 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 pinch dried rosemary
1 pinch dried rubbed sage
1 broiler/fryer chicken, about 3 pounds, cut up
1/2 cup olive oil
3 baking potatoes, cut into lengthwise wedges
3 tablespoons chopped fresh parsley
3 cloves garlic
3/4 cup dry, white wine
Mix the flour, basil, oregano, salt, thyme, pepper, rosemary, and sage in shallow dish. Dredge the chicken in the flour mixture; shake off excess.
Heat the oil in a 12-inch cast-iron or other ovenproof skillet over medium-high heat until hot. Add the chicken pieces in a single layer. Cook, turning occasionally, until browned on all sides, about 15 minutes. Remove with tongs to paper towels.
Heat the oven to 375 degrees.
Add the potato wedges to the skillet. Fry, turning occasionally, until light brown on all sides, about 10 minutes. Remove to the paper towels.
Pour off all but 2 tablespoons of the oil from the skillet. Return the chicken and potatoes to the skillet. Sprinkle with parsley and garlic; pour wine over the mixture. Cover and bake for 10 minutes. Uncover; bake until the potatoes are fork-tender and the thigh juices run clear, about 15 to 20 minutes.
Let stand 5 minutes before serving. Serve with the pan juices.