Harry caray's chicken vesuvio
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Potatoes |
| 2 | tablespoons | Olive oil |
| 5 | Whole garlic cloves | |
| 3 | pounds | Broiler-fryer chicken, cut up |
| 1 | teaspoon | Dried oregano, crushed |
| ½ | teaspoon | Garlic powder |
| 1 | cup | Dry white wine |
Directions
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, ½ teaspoon salt and ¼ 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.