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Harry Caray’S Chicken Vesuvio

Harry Caray's Chicken Vesuvio recipe image
This beloved Chicago-style dish is a comforting one-pan meal that marries tender chicken with crispy potatoes in a savory white wine and garlic sauce. The chicken is browned to perfection before being roasted with quartered potatoes, whole garlic cloves, and fresh oregano. The result is juicy, aromatic meat and potatoes that are soaked up in a rich, herb-infused pan jus. It is the perfect hearty dinner for a cold night, offering simple elegance without fuss. Ideal for family gatherings or a cozy weeknight supper, this recipe delivers authentic, home-cooked flavor that feels both rustic and refined.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1198.0
Dietary: Gluten-free
Description
This beloved Chicago-style dish is a comforting one-pan meal that marries tender chicken with crispy potatoes in a savory white wine and garlic sauce. The chicken is browned to perfection before being roasted with quartered potatoes, whole garlic cloves, and fresh oregano. The result is juicy, aromatic meat and potatoes that are soaked up in a rich, herb-infused pan jus. It is the perfect hearty dinner for a cold night, offering simple elegance without fuss. Ideal for family gatherings or a cozy weeknight supper, this recipe delivers authentic, home-cooked flavor that feels both rustic and refined.
Ingredients
  • 2 lg Potatoes
  • 2 tablespoon Olive oil
  • 5 Whole Garlic cloves
  • 3 pound Broiler-fryer chicken,
Directions
  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    Peel potatoes and cut into quarters, then slice each quarter lengthwise into wide strips.
  3. 3
    In a 12-inch ovenproof skillet, heat olive oil over medium-high heat.
  4. 4
    Add whole garlic cloves to the oil and cook for 4 to 5 minutes until golden brown.
  5. 5
    Remove garlic cloves from skillet and set aside on a plate.
  6. 6
    Add potato strips to the hot oil and cook for about 15 minutes, turning often, until golden brown.
  7. 7
    Remove potatoes from skillet and pat dry with paper towels; set aside with garlic.
  8. 8
    Place chicken pieces skin-side down in the hot skillet and brown slowly over medium heat for about 10 minutes.
  9. 9
    Turn chicken over and season both sides with dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  10. 10
    Carefully pour dry white wine into the skillet, scraping up any browned bits from the bottom.
  11. 11
    Return the browned potatoes and garlic cloves to the skillet, arranging them around the chicken.
  12. 12
    Place skillet in the preheated oven and roast uncovered for 25 minutes.
  13. 13
    During the last 10 minutes of cooking, baste the chicken and potatoes with pan juices occasionally.
  14. 14
    Remove from oven when chicken is cooked through and juices run clear.
  15. 15
    Serve immediately with the pan juices, potatoes, and garlic cloves.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1198.0kcal
% Daily Value *
Total Fat 49.3g76%
Saturated Fat 12.5g63%
Cholesterol 303.0mg101%
Sodium 314.1mg14%
Total Carbohydrate 70.4g24%
Dietary Fiber 5.0g20%
Sugars 2.3g
Protein 104.9g210%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, potatoes, garlic, white wine, oregano, italian, chicago, harry caray, vesuvio, roasted chicken, one pan meal, comfort food, dinner, herbs, olive oil, braised
Read it online: https://www.chefs-mate.com/recipe/harry-carays-chicken-vesuvio/