"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)
(Serves 4)

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


  1. Preheat oven to 375 degrees.
  2. Boil the peas for one minute; then rinse with cold water.
  3. Peel and quarter the potatoes lengthwise.
  4. 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.
  5. 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.
  6. Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, garlic granules, and parsley.
  7. Add the chicken stock and roast uncovered for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
  8. 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.