The Italian Village Chicken Vesuvio

Ingredients

• 2 cups canola oil for frying
• 1  fryer chicken cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
• 2 clove garlic peeled mashed
• 1 teaspoon ground pepper black
• 0.3 cup olive oil 
• 1 tablespoon oregano dried
• 2 tablespoons parsley leaves chopped
• 3 large russet potatoes thick peeled cut into wedges
• 2 teaspoon salt 
• 0.5 cup white wine 

Equipment

• frying pan
• paper towels
• oven
• stove
• tongs

Directions

1. Heat oven to 400 degrees F.
2. Clean chicken, rinse with cold water and pat dry. Season with salt and pepper.
3. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan.
4. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
5. Heat 2 cups of canola oil to 350 degrees F.
6. While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
7. For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
8. Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
9. Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.