Best Harrys Signature Chicken Vesuvio Bone In Recipes

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HARRY CARAY'S CHICKEN VESUVIO



Harry Caray's Chicken Vesuvio image

Make and share this Harry Caray's Chicken Vesuvio recipe from Food.com.

Provided by mykidslightmylife

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 large potatoes, peeled & cut into strips
2 tablespoons olive oil
5 whole garlic cloves
1 (3 lb) broiler-fryer chickens, cut up
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup dry white wine

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.

CHICKEN VESUVIO



Chicken Vesuvio image

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it's a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.

Provided by Margaux Laskey

Categories     dinner, weeknight, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
Kosher salt and black pepper
4 tablespoons unsalted butter, cut into 4 slices
6 to 8 garlic cloves, thinly sliced
1 1/4 cups chicken stock
1/4 cup dry white wine
1 cup fresh or frozen green peas
1/2 lemon, juiced
Chopped Italian parsley, for serving
Crusty bread, for serving

Steps:

  • Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It's OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They'll finish cooking with the chicken.)
  • While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
  • Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
  • Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven's broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

CHICKEN VESUVIO



Chicken Vesuvio image

Categories     Chicken     Garlic     Potato     Bake     Sauté     Spice     Pea     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.
1 4 1/2-pound chicken, quartered, backbone removed
1 tablespoon dried oregano
1 teaspoon garlic powder
3 tablespoons olive oil
2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)
6 large garlic cloves, peeled
1/2 teaspoon (or more) dried crushed red pepper
1/2 cup chicken stock or canned chicken broth
1 cup frozen green peas, thawed
Chopped fresh parsley (optional)

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.

HOMEMADE CHICKEN STOCK (HARRY CARAY'S)



Homemade Chicken Stock (Harry Caray's) image

from Harry Caray's Restaurant Cookbook, the official home plate of the Chicago cubs. Also used for Chicken Vesuvio.

Provided by Pneuma

Categories     Stocks

Time 2h15m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons olive oil
2 lbs chicken bones (backs, necks, breast plates)
2 carrots, roughly chopped
3 celery ribs, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 whole garlic cloves
10 cups water

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.

Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 1, Sodium 41.8, Carbohydrate 6.8, Fiber 1.4, Sugar 2.7, Protein 0.8

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