Best 2 Harry Carays Chicken Vesuvio Recipes

**Harry Caray's Chicken Vesuvio: A Culinary Symphony of Italian and American Flavors**

Savor the delectable flavors of Harry Caray's Chicken Vesuvio, a dish that seamlessly blends Italian and American culinary traditions. This iconic recipe, named after the legendary Chicago sportscaster, features tender chicken enveloped in a crispy, golden-brown crust, complemented by a medley of aromatic herbs, savory vegetables, and tangy lemon. But that's not all – this article offers a treasure trove of additional recipes to tantalize your taste buds. Embark on a culinary journey as we explore the diverse range of dishes, from the classic Italian Spaghetti and Meatballs to the hearty American comfort food of Mac and Cheese. Get ready to delight your palate with a feast of culinary masterpieces!

Let's cook with our recipes!

HARRY'S SIGNATURE CHICKEN VESUVIO (BONE-IN)

Harry's Signature Chicken Vesuvio (Bone-In) image

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

Ingredients

1 cup frozen peas
2 (4 lb) whole roasting chickens, cleaned
4 large idaho russet potatoes
1/2 cup olive oil
10 whole garlic cloves
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon granulated garlic
1/3 cup chopped parsley
1 1/2 cups white wine
1 1/2 cups homemade chicken stock or 1 1/2 cups equivalent amount canned low sodium chicken broth

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

CHICKEN VESUVIO

Chicken Vesuvio image

Categories Chicken Garlic Potato Bake Sauté Spice Pea Fall Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.
1 4 1/2-pound chicken, quartered, backbone removed
1 tablespoon dried oregano
1 teaspoon garlic powder
3 tablespoons olive oil
2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)
6 large garlic cloves, peeled
1/2 teaspoon (or more) dried crushed red pepper
1/2 cup chicken stock or canned chicken broth
1 cup frozen green peas, thawed
Chopped fresh parsley (optional)

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.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality chicken, ripe tomatoes, and fresh herbs.
Don't overcrowd the pan: When searing the chicken, make sure to leave enough space between each piece so that they can brown properly. If the pan is too crowded, the chicken will steam instead of sear.
Cook the chicken thoroughly: Make sure to cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Use a good quality white wine: The white wine used in this recipe should be of good quality. A dry white wine, such as a Sauvignon Blanc or Pinot Grigio, is a good choice.
Let the chicken rest: After cooking the chicken, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Harry Caray's Chicken Vesuvio is a classic dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your chicken spicy or mild, this recipe is sure to please everyone at the table.