“Our version [of chicken Vesuvio] reflects the original recipe, which was invented in Chicago in the 1920s,” says Grant DePorter, president of Harry Caray’s Restaurant (33 W. Kinzie St.; 312-828-0966). You can enjoy the restaurant’s signature dish, which was one of baseball announcer Harry Caray’s favorites, at his namesake restaurant-or step up to the plate and make it yourself.
Photo: Tyllie Barbosa
Harry Caray’s Restaurant Chicken Vesuvio (bone-in)
1 cup frozen peas
2 four-pound whole roasting chickens, cleaned and cut into eighths
4 large Idaho russet potatoes
1/2 cup olive oil
10 whole cloves garlic, peeled
1 teaspoon each salt, pepper, oregano, granulated garlic
1/3 cup chopped parsley
1-1/2 cups white cooking wine
1-1/2 cups chicken stock
- Preheat oven to 375 degrees.
- Boil the peas for one minute; then rinse with cold water.
- Peel and quarter the potatoes lengthwise.
- Heat the olive oil in a large roasting pan over medium heat. Add the potatoes and garlic cloves; sauté the potatoes until golden brown (about eight minutes). Discard the garlic cloves. Remove the potatoes and set aside.
- Add the chicken to the pan and sauté lightly on both sides to golden brown. Deglaze the pan with the white wine and reduce by half.
- Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, garlic granules, and parsley.
- Add the chicken stock and roast uncovered for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
- Arrange potatoes around the chicken on a serving platter. Pour the sauce from the pan over the chicken, sprinkle the peas on top, and serve.
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