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Harry Caray's Chicken Vesuvio


  • 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 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.

Serves 4.

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

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