HARRY CARAY’S CHICKEN VESUVIO
This may be the best tasting chicken dish you’ll ever eat!
Whenever I get to Harry Caray’s in Chicago for dinner, I usually order the Chicken Vesuvio. His menu offers diners a choice between a cut up whole chicken or chicken breasts. For this recipe, I’m using the breast of chicken version.
- Preparation Time: 30 min.
- Cook Time: 45 min.
- Servings: 4
- 1 cup frozen peas.
- 4 boneless breasts of chicken.
- 1 cup olive oil.
- 4 medium russet potatoes.
- 5 teaspoons minced garlic.
- 1 teaspoon pepper.
- 1 tablespoon dry oregano.
- 1 tablespoon granulated garlic.
- 1/3 cup chopped fresh parsley.
- 1 1/2 cups dry white DRINKING wine.
- 1 1/2 cups canned chicken broth.
- Preheat the oven to 375 degrees.
- Blanch the peas by putting them in boiling water 1 minute.
- Peel the potatoes and cut them into quarters.
- In a large, deep and oven safe skillet, heat the olive oil over medium heat.
- Add the potatoes and garlic and sautee the potatoes until golden brown, stirring so they cook evenly.
- Remove the potatoes and set aside.
- Add the chicken to the skillet and sautee lightly on both sides of each piece until it is golden brown.
- Deglaze the skillet with the wine and reduce by half.
- Return the potatoes to the skillet, seasoning them and the chicken with the salt, pepper, oregano, granulated garlic, and parsley.
- Add the chicken stock and transfer the skillet to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
- Place the chicken on a serving plate and arrange the potatoes around the chicken.
- Ladle desired amount of sauce from the skillet over the chicken and sprinkle the peas on top.