Chicken Vesuvio

Chicken Vesuvio
1 cup olive oil, divided
1 garlic clove, minced
1 frying chicken cut into serving pieces
4 tablespoons Marsala wine, divided
2 tablespoons fresh chopped flat parsley, divided
4-5 large potatoes, quartered lengthwise
Salt
Pepper
Oregano
Parmesan cheese
Preheat oven to 325 degrees.
In a large fry pan heat 1/2 cup olive oil and garlic. Brown chicken on both sides, about 5 minutes per side. Remove from pan and place in baking dish.
Add 2 tablespoons of the wine and 1 tablespoon parsley to skillet and heat slightly. Pour wine mixture into separate bowl.
In the same skillet, heat the re-maining ¨ cup olive oil with the garlic. Brown potatoes on all sides, then sprinkle with salt, pepper, oregano and parmesan cheese to taste. Add po-tatoes to baking dish with chicken.
Add remaining wine and parsley to the pan and heat slightly, then pour into bowl with the reserved wine mixture from cooking the chicken. Pour the sauce over the chicken and potatoes in the baking dish. Bake uncovered for 45 minutes, then broil for 5 minutes, or until browned.
Serves four.
Nutrition values per serving: 564 calo-ries, 41 g fat, 37 g carbohydrates, 3 g fiber, 10 g protein, 46 mg cholesterol, 675 mg sodium.