Harry Caray's Chicken Vesuvio

Yield: 4 servings

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

Instructions

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.

Attribution

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