Harrys Signature Chicken Vesuvio Bone In Recipes

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CLASSIC CHICKEN VESUVIO

This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h55m

Yield 6

Number Of Ingredients 15



Classic Chicken Vesuvio image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
  • Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
  • Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
  • Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
  • Bake in the preheated oven for 1 hour.
  • During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
  • Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.

Nutrition Facts : Calories 616.8 calories, Carbohydrate 30.5 g, Cholesterol 157.1 mg, Fat 33.6 g, Fiber 4.6 g, Protein 36.9 g, SaturatedFat 12.8 g, Sodium 859.2 mg, Sugar 3.4 g

10 skin-on, bone-in chicken thighs
1 ½ teaspoons dried oregano, divided
1 ½ teaspoons garlic powder, divided
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 tablespoon grapeseed oil, or more as needed
1 ½ pounds baby potatoes, halved
2 cloves garlic, minced
1 ½ cups white wine, divided
1 ½ cups chicken broth, divided
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup whipping cream
1 small lemon, juiced
1 cup frozen peas

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



Harry Caray's Chicken Vesuvio image

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.

3 large potatoes, peeled & cut into strips
2 tablespoons olive oil
5 whole garlic cloves
1 (3 lb) broiler-fryer chickens, cut up
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup dry white wine

CHICKEN VESUVIO

Categories     Chicken     Garlic     Potato     Bake     Sauté     Spice     Pea     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11



Chicken Vesuvio image

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.

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)

CHICKEN VESUVIO

Chicken in a white-wine garlic sauce. This recipe was taken from food network - Rachel's Tasty Travels, but I alter it & use boneless, skinless breasts instead of a whole chicken, so it is a little leaner. Also, you can add frozen (or fresh) peas to the dish right when it comes out of the oven.

Provided by ericajayne

Categories     Chicken Breast

Time 55m

Yield 8 breasts, 4 serving(s)

Number Of Ingredients 10



Chicken Vesuvio image

Steps:

  • Heat oven to 400 degrees F.
  • Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
  • Heat 2 cups of canola oil to 350 degrees F.
  • While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
  • For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
  • Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
  • Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

Nutrition Facts : Calories 1616.3, Fat 130.2, SaturatedFat 11.1, Cholesterol 131.7, Sodium 1330.4, Carbohydrate 50.5, Fiber 6.6, Sugar 2.5, Protein 58.3

2 -3 lbs boneless skinless chicken breasts
2 teaspoons salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large idaho potatoes, peeled and cut into thick wedges
2 garlic cloves, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons fresh parsley leaves, chopped

CHICKEN VESUVIO

Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!

Provided by glitter

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken Vesuvio image

Steps:

  • Heat oven to 375* conventional or 350* convection.
  • Wash and pat your chicken dry.
  • Mix flour and spices in a shallow dish.
  • Coat the chicken lightly with the flour mixture, but shake off any excess.
  • In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
  • Add the chicken in a single layer and fry quickly to a light brown on all sides.
  • Remove to a paper towel.
  • Now add the potatoes and fry turning occasionally until also light brown on all sides.
  • Drain on a paper towel.
  • Pour off all the oil except 2 tablespoons (which will be left in the skillet).
  • Place the chicken and the potatoes back in the skillet.
  • Sprinkle with garlic and parsley and 1/2 cup water.
  • Pour the wine over all.
  • Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
  • This takes about 20-25 minutes.
  • Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
  • Serve with pan juices.

Nutrition Facts : Calories 994.6, Fat 46.6, SaturatedFat 13, Cholesterol 299.6, Sodium 580.8, Carbohydrate 31.3, Fiber 2.5, Sugar 1.5, Protein 96.3

3 lbs fryer chickens, cut up
1/3 cup flour
1 1/2 teaspoons dry basil or 6 teaspoons fresh basil
3/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon pepper
1 pinch sage
1 pinch rosemary
1/2 teaspoon salt
3 baking potatoes, cut lengthwise
3 cloves garlic, minced fnely
1/4 cup fresh parsley, minced
1 cup .dry white wine
1/2 cup water

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



Chicken Vesuvio image

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.

3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
Kosher salt and black pepper
4 tablespoons unsalted butter, cut into 4 slices
6 to 8 garlic cloves, thinly sliced
1 1/4 cups chicken stock
1/4 cup dry white wine
1 cup fresh or frozen green peas
1/2 lemon, juiced
Chopped Italian parsley, for serving
Crusty bread, for serving

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