Ingredients
-
1
-
2
-
4
-
1/2
-
10
-
1
-
1
-
1
-
1
-
1/3
-
1 1/2
-
1 1/2
-
-
-
Directions
Harry’s Signature Chicken Vesuvio (Bone-In), from Harry Caray’s Restaurant Cookbook, the official homeplate of the Chicago cubs It was voted Best Chicken Vesuvio in the city It is a satisfying meal of chicken baked to utmost succulence encased in a red-gold crust of lush skin that slides from the meat as the meat slides off its the bone Number of servings depends on your appetite , Discard 10 whole garlic cloves, and then use =granulated= garlic to season the potatoes and chicken??? Heresy!! Chop up those cloves and use them for the next stage of this recipe!! Yes, I’m using lots of exclamation points, but that’s because this is, like I said above, heresy!!! !!! Also, and maybe more important for food safety, cook the chicken to 165 degrees, not 155 as written here Other than that, Mrs Lincoln, this seems to be a pretty good approximation of the ne plus ultra of Chicken Vesuvio that can be enjoyed at Harry Carey’s Holy Cow!, Made this last nite and decided to use skinless chicken The flavors soaked into the poultry and the chicken was so moist The picture for the recipe is mine Yum
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees. |
|
2
Done
|
Blanch the Peas by Putting Them in Boiling Water 1 Minute. |
|
3
Done
|
Joint Each Chicken Into 8 Pieces. |
|
4
Done
|
Peel the Potatoes and Cut Them Into Quarters Lengthwise. in a Large Roasting Pan, Heat the Olive Oil Over Medium Heat. Add the Potatoes and Garlic Cloves and Sautee the Potatoes Until Golden Brown, Stirring So They Cook Evenly. Remove the Garlic Cloves from the Roasting Pan and Discard Them. Remove the Potatoes and Set Aside. |
|
5
Done
|
Add the Chicken to the Pan and Sautee Lightly on Both Sides of Each Piece Until It Is Golden Brown. |
|
6
Done
|
Deglaze the Pan With the Wine and Reduce by Half. |
|
7
Done
|
Return the Potatoes to the Pan. Season the Potatoes and Chicken With the Salt, Pepper, Oregano, Granulated Garlic, and Parsley. Add the Chicken Stock and Transfer the Pan to the Oven For 45 Minutes or Until the Chicken Reaches an Internal Temperature of 155 Degrees. |
|
8
Done
|
Place the Chicken on a Serving Plate and Arrange the Potatoes Around the Chicken. Pour the Sauce from the Pan Over the Chicken and Sprinkle the Peas on Top. |
