Recipe for Harry Caray's Chicken Vesuvio
Restaurant

HARRY CARAY'S CHICKEN VESUVIO

    Harry Caray's Chicken Vesuvio

    Source: Harry Caray's Restaurant, 33 W. Kinzie Street, Chicago

    2 large potatoes
    2 tablespoons olive oil
    5 whole cloves garlic
    1 (3 pound) broiler-fryer chicken, cut up
    1 teaspoon dried oregano, crushed
    1/2 teaspoon garlic powder
    1 cup dry white wine

    Peel and quarter potatoes. Cut quarters lengthwise in half into wide strips. In 12-inch ovenproof skillet, heat oil and whole garlic over medium-high heat for 4 or 5 minutes or until garlic turns golden.

    Remove garlic; set aside. Add potato strips; cook 15 minutes or until potatoes are golden, turning often. Remove and pat dry. Add chicken, skin-side down, to hot oil. Brown slowly over medium heat, about 10 minutes.

    Turn chicken over and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully add wine; return potatoes and garlic to skillet. Place skillet in 400 degree F oven, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juices.

    Serve with juices and potatoes.

    Serves 4.


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