Harry Caray's Chicken Vesuvio

Recipe Ingredients

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.

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

>> Restaurant Recipes


Maricopa, Arizona

Never closed!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. You will find everything from regional American favorites to recipes from around the world.