Recipe - Harry Carays Chicken Vesuvio

2 lg Potatoes
2 tablespoon Olive oil
5 Cloves whole garlic
1 3 lb. broiler fryer chicken,
cut up
1 teaspoon Dried oregano, crushed
One half teaspoon Garlic powder
1 cup Dry white wine

Peel and quarter potatoes. Cut quarters lengthwise in half into wide
strips. In 12" oven proof skillet, heat oil and garlic cloves over
mediumhigh heat for 45 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 min. Turn chicken over and
season with oregano, garlic powder, One half tsp. salt and One fourth tsp. pepper.
Carefully add wine; return potatoes and garlic to skillet. Place skillet in
400F oven, uncovered for 25 minutes or until chicken is done, basting last
10 minutes with pan juices. Serve with juices and potatoes. Serves 4.
Source: Harry Caray's Restaurant in Chicago

hackerlar@aol.com
Posted to MCRecipe Digest V1 #486 by HackerLar@aol.com on Feb 27, 1997.