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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.

Peas blanched while the chicken and potatoes cook in oil and wine.


Into the oven goes the chicken and potatoes for a 45 minute cook.