HARRY'S SIGNATURE CHICKEN VESUVIO (BONE-IN)
from Harry Caray's Restaurant Cookbook, the official homeplate of the Chicago cubs. It was voted Best Chicken Vesuvio in the city. It is a satisfying meal of chicken baked to utmost succulence encased in a red-gold crust of lush skin that slides from the meat as the meat slides off its the bone. Number of servings depends on your appetite.
Provided by Pneuma
Categories Chicken
Time 1h30m
Yield 16 pieces, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Blanch the peas by putting them in boiling water 1 minute.
- Joint each chicken into 8 pieces.
- Peel the potatoes and cut them into quarters lengthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and garlic cloves and sautee the potatoes until golden brown, stirring so they cook evenly. Remove the garlic cloves from the roasting pan and discard them. Remove the potatoes and set aside.
- Add the chicken to the pan and sautee lightly on both sides of each piece until it is golden brown.
- Deglaze the pan with the wine and reduce by half.
- Return the potatoes to the pan. Season the potatoes and chicken with the salt, pepper, oregano, granulated garlic, and parsley. Add the chicken stock and transfer the pan to the oven for 45 minutes or until the chicken reaches an internal temperature of 155 degrees.
- Place the chicken on a serving plate and arrange the potatoes around the chicken. Pour the sauce from the pan over the chicken and sprinkle the peas on top.
Nutrition Facts : Calories 2644.3, Fat 172.1, SaturatedFat 45.2, Cholesterol 663.3, Sodium 1597.3, Carbohydrate 81, Fiber 11.8, Sugar 7.4, Protein 169.8
HARRY CARAY'S CHICKEN VESUVIO
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
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
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.
CHICKEN VESUVIO
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
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.
HOMEMADE CHICKEN STOCK (HARRY CARAY'S)
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
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
EASY CHICKEN VESUVIO
This is a quick, easy and delicious bone in chicken recipe. It's not your classic vesuvio recipe, but everyone who has had it loves it. I hope you do too! You can change up the amounts of garlic and lemon based on your own preference. I've also marinate the chicken with all the ingredients and it gives it a little stronger lemon flavor. Enjoy!
Provided by TravelMeNeWhere
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the olive oil in large baking dish.
- Add chicken and potatos into baking dish, coat in oil by turning pcs.
- Pour lemon juice over contents of pan.
- Sprinkle with the minced garlic, fresh rosemary, salt and ground pepper.
- Bake in 375 degree oven for approximately 1 hour uncovered, turning chicken once during baking time.
Nutrition Facts : Calories 225.2, Fat 10.3, SaturatedFat 1.4, Sodium 6.6, Carbohydrate 31.7, Fiber 2.8, Sugar 1.7, Protein 3
CHICKEN VESUVIO [BONE-IN]
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
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
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