Harry's Signature Chicken Vesuvio (Bone-In)

Name: Harry's Signature Chicken Vesuvio (Bone-In)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16 pieces, 4-6 serving(s)
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

Submitted by Pneuma

"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."

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photo by april_6013212

Ready In:: 1hr 30mins
Ingredients:: 12
Yields:: 16 pieces
Serves:: 4-6

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

directions

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.

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Reviews

Discard 10 whole garlic cloves, and then use =granulated= garlic to season the potatoes and chicken??? Heresy!! Chop up those cloves and use them for the next stage of this recipe!! Yes, I'm using lots of exclamation points, but that's because this is, like I said above, heresy!!! !!! Also, and maybe more important for food safety, cook the chicken to 165 degrees, not 155 as written here. Other than that, Mrs. Lincoln, this seems to be a pretty good approximation of the ne plus ultra of Chicken Vesuvio that can be enjoyed at Harry Carey's. Holy Cow!

Sharon B.
Made this last nite and decided to use skinless chicken. The flavors soaked into the poultry and the chicken was so moist. The picture for the recipe is mine. Yum.

april_6013212
Absolutely delish! I did make some changes but nothing major. I seasoned my chicken before I browned it with the seasonings mentioned in the ingredients. I will adjust my cooking time as well since I like my meats well done. Otherwise the flavor was there and my family loved it. This will definately make it into the rotation!

misstee1121
This is a wonderful chicken dish! The chicken is very flavorful and juicy. I didn't use the peas, but followed everything else exactly, the results were perfect. A beautiful presentation also :) Made for PAC spring 09.

Chef Jean