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Here's a recipe for Chicken Vesuvio featured at Harry Caray's
Restaurant, 33 W. Kinzie St. in Chicago

HARRY CARAY'S CHICKEN VESUVIO

2 large potatoes
2 tablespoons olive oil
5 cloves garlic (whole cloves)
1 3-pound broiler-fryer chicken, cut up
1 teaspoon dried oregano, crushed
1/2 teaspoon 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-degree oven, uncovered, for 25 minutes or until
chicken is done, basting the last 10 minutes with pan juices. Serve
with juices and potatoes. Serves 4.

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4 of 4 people found the following review helpful:
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The wonders of Italy!, October 18, 2005 - 09:25 PM
Reviewer: Laura Gall from Paddock Lake, WI
I think that this is one of the best recipes. I first tasted it at a restaurant that I worked at, and now I know how to make it so I can have it when I want. If I could, I would make this all the time.

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