Restaurant Recipes

Harry Caray's Chicken Vesuvio

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Yield: 4 servings


  • 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


  1. Peel and quarter potatoes. Cut quarters lengthwise in half into wide strips.
  2. In a 12 inch ovenproof skillet, heat oil and whole garlic over medium-high heat for 4 or 5 minutes or until garlic turns golden.
  3. Remove garlic; set aside.
  4. Add potato strips; cook 15 minutes or until potatoes are golden, turning often. Remove and pat dry.
  5. Add chicken, skin-side down, to hot oil. Brown slowly over medium heat, about 10 minutes.
  6. Turn chicken over and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Carefully add wine; return potatoes and garlic to skillet.
  8. Place skillet in 400 degree F oven, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juices.
  9. Serve with juices and potatoes.


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

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