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  Recipe Home » Poultry » Harry Caray's Chicken Vesuvio
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  Harry Caray's Chicken Vesuvio
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 239
Ingredients:
2 large Potatoes
2 tbsp Olive oil
5 Whole garlic cloves
3 lb Broiler-fryer chicken, cut up
1 tsp Dried oregano, crushed
1/2 tsp Garlic powder
1 cup Dry white wine
Instructions:
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 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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