Best Harrys Signature Chicken Vesuvio Bone In Recipes

HARRY CARAY'S CHICKEN VESUVIO

Steps:

• In 12 inch ovenproof skillet, heat oil and whole garlic over medium high heat 4 to 5 minutes till garlic is golden. Remove from skillet. Add potato strips and cook 15 minutes or until 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 skin side up and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add wine to skillet and return potatoes and garlic to skillet. Place skillet in 400 degree oven and bake, uncovered, 25 minutes or until chicken is done, basting last 10 minutes with pan juices.
• Serve the baked chicken with juice and potatoes. makes 4 servings. Note: If you don't have an ovenproof skillet, prepare recipe on range top in regular skillet then transfer to 13x9 baking dish.

HOMEMADE CHICKEN STOCK (HARRY CARAY'S)

Steps:

• Heat olive oil in large stockpot at medium heat.
• Add and brown chicken bones at both sides.
• Add rest of ingredients except water and saute until onions are translucent.
• Add the water and bring to a boil. Reduce heat and simmer for 2 hours until liquid is reduced by 1/3.
• Strain. The stock can be frozen for later use.

CHICKEN VESUVIO

Steps:

• Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.
• Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.
• Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

EASY CHICKEN VESUVIO

Steps:

• Place the olive oil in large baking dish.
• Add chicken and potatos into baking dish, coat in oil by turning pcs.
• Pour lemon juice over contents of pan.
• Sprinkle with the minced garlic, fresh rosemary, salt and ground pepper.
• Bake in 375 degree oven for approximately 1 hour uncovered, turning chicken once during baking time.

CHICKEN VESUVIO [BONE-IN]

Steps:

• Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic.
• Peel potato and cut into quarters;saute in olive oil until golden brown;set aside.
• In 10-inch skillet bring olive oil almost to boiling point. add garlic cloves; cook for two minutes to release the flavor.Add chicken; saute lighty on both sides entil golden brown.Add potatoes and deglaze pan with white wine.
• Bake for 20-30 minutes in 400-degree oven.
• Place chicken on serving plate and arrange arrange potatoes around chicken . Pour the sauce from the pan over chicken and add the peas.
• Garnish with parsley and serve.

CHICKEN VESUVIO

Steps:

• Heat oven to 375* conventional or 350* convection.
• Wash and pat your chicken dry.
• Mix flour and spices in a shallow dish.
• Coat the chicken lightly with the flour mixture, but shake off any excess.
• In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
• Add the chicken in a single layer and fry quickly to a light brown on all sides.
• Remove to a paper towel.
• Now add the potatoes and fry turning occasionally until also light brown on all sides.
• Drain on a paper towel.
• Pour off all the oil except 2 tablespoons (which will be left in the skillet).
• Place the chicken and the potatoes back in the skillet.
• Sprinkle with garlic and parsley and 1/2 cup water.
• Pour the wine over all.
• Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
• This takes about 20-25 minutes.
• Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
• Serve with pan juices.

SBARRO CHICKEN VESUVIO

Steps:

• Heat oven to 350 degrees F.
• In a large skillet, heat oil until hot and then saute garlic. When garlic is golden brown, remove from the pan and set aside. In the hot oil, brown the chicken pieces and then remove chicken to paper towels. Brown potatoes in same oil and drain them as well.
• Pour off all but 1/8 cup oil from pan. Reduce heat to low and add the Marsala wine, scraping up any brown bits.
• Place chicken and potatoes in roasting pan along with sliced carrots. Sprinkle with seasoned salt and pepper, Italian seasonings and wine/oil mixture.
• Cover and bake 1 hour. After 1/2 hour, remove top and cook uncovered, basting often. If liquid seems to be evaporating, add water to it.