Harry Caray's Chicken Vesuvio

recipe box


  • 2 large potatoes
  • 2 Tbsp olive oil
  • 5 whole cloves garlic
  • 1 (3 lbs) broiler-fryer chicken, cut up
  • 1 tsp dried oregano, crushed
  • 1/2 tsp garlic powder
  • 1 cup dry white wine


Peel and quarter potatoes. Cut quarters lengthwise in half into wide strips. In 12-inch ovenproof skillet, heat oil and whole garlic over medium-high heat for 4 or 5 minutes or until garlic turns golden.

Remove garlic; set aside. Add potato strips; cook 15 minutes or until potatoes are 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 over and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully add wine; return potatoes and garlic to skillet. Place skillet in 400° F oven, uncovered, for 25 minutes or until chicken is done, basting the last 10 minutes with pan juices.

Serve with juices and potatoes.

Makes 4

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