Chicken Vesuvio Recipe: Easy & Flavorful Slow Cooker Dish

INGREDIENTS

3 tablespoons all-purpose flour 1‑1/2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 frying chicken, cut up, or 3 pounds bone-in chicken pieces 2 tablespoons olive oil 4 small baking potatoes, scrubbed, cut into 8 wedges each 2 small onions, cut into thin wedges 4 cloves garlic, minced 1/4 cup chicken broth 1/4 cup dry white wine 1/4 cup chopped parsley Lemon wedges (optional)

PREPARATION:

Slow Cooker Directions

1. Combine flour, oregano, salt and pepper in a paper or large resealable food storage bag. Trim and discard excess fat from chicken. Add chicken, several pieces at a time, to bag and shake to coat lightly with flour mixture. Heat oil in large skillet over medium heat until hot. Add chicken; cook 10 to 12 minutes or until browned on all sides.
2. Place potatoes, onion and garlic in slow cooker. Add broth and wine. Top with chicken pieces; pour pan juices from skillet over chicken. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3-1/2 hours or until chicken is tender and potatoes are tender.
3. Transfer chicken and vegetables to serving plates; top with juices from slow cooker. sprinkle with parsley. Serve with lemon wedges.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Protein 34 g Fiber 6 g Carbohydrate 55 g Calories 618 Cholesterol 109 mg Saturated Fat 7 g Total Fat 28 g Calories from Fat 41 % Sodium 750 mg DIETARY EXCHANGE: Meat 4 Starch 3.5 Fat 2