CHICKEN VESUVIO [BONE-IN]

Chicken Vesuvio [bone-In] image

This recipe is for all Chicago Cub fans that can't get to Chicago and all others that just likes chicken.It's one of the top menu items at Harry Caray's Restaurant

Provided by Chef Matty

Categories Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 chicken, jointed
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oregano
2 teaspoons garlic granules
1 large russet potato, potato
6 tablespoons olive oil
2 garlic cloves
1/2 cup dry white wine
2 ounces frozen peas

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.

Nutrition Facts : Calories 1081.3, Fat 75.5, SaturatedFat 15.6, Cholesterol 172.5, Sodium 790.5, Carbohydrate 41.2, Fiber 5.9, Sugar 4.3, Protein 48.8