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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Harry Caray's Chicken Vesuvio recipe Recipe

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This recipe for Harry Caray's Chicken Vesuvio recipe is from Donna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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 F 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Amazing

 

 

 

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