Best 6 Harry Carays Chicken Vesuvio Recipes

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Prepare to tantalize your taste buds with the iconic and delectable dish, Harry Caray's Chicken Vesuvio. This classic recipe combines tender chicken, aromatic roasted peppers, and flavorful potatoes in a harmonious blend that will transport you straight to the vibrant streets of Chicago. Get ready to embark on a culinary journey as we uncover the secrets behind this beloved dish, ensuring that you recreate the magic of Harry Caray's Chicken Vesuvio right in your own kitchen.

Let's cook with our recipes!

CHICKEN VESUVIO



Chicken Vesuvio image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
  • Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

CHICKEN VESUVIO



Chicken Vesuvio image

Healthy, flavorful marinated, then baked chicken dish featuring potatoes, fresh lemon juice, garlic, mushrooms, and olives.

Provided by ISYBEL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h55m

Yield 4

Number Of Ingredients 10

6 medium new potatoes, quartered
4 (6 ounce) skinless, boneless chicken breast halves
2 teaspoons olive oil
¼ cup fresh lemon juice
2 teaspoons fresh rosemary, minced
1 teaspoon minced garlic
salt and pepper to taste
⅛ cup green onions, chopped
⅛ cup pitted black olives, sliced
½ cup mushrooms, sliced

Steps:

  • Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken.
  • Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes. Transfer chicken and vegetables to platter, and pour pan juices on top.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 58.3 g, Cholesterol 98.8 mg, Fat 5.3 g, Fiber 7.5 g, Protein 46.4 g, SaturatedFat 1.1 g, Sodium 170.2 mg, Sugar 3.1 g

CLASSIC CHICKEN VESUVIO



Classic Chicken Vesuvio image

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

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

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

HARRY CARAY'S CHICKEN VESUVIO



Harry Caray's Chicken Vesuvio image

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

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

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.

HARRY'S SIGNATURE CHICKEN VESUVIO (BONE-IN)



Harry's Signature Chicken Vesuvio (Bone-In) image

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.

Provided by Pneuma

Categories     Chicken

Time 1h30m

Yield 16 pieces, 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 2644.3, Fat 172.1, SaturatedFat 45.2, Cholesterol 663.3, Sodium 1597.3, Carbohydrate 81, Fiber 11.8, Sugar 7.4, Protein 169.8

CHICKEN VESUVIO



Chicken Vesuvio image

Categories     Chicken     Garlic     Potato     Bake     Sauté     Spice     Pea     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

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)

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.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. If possible, try to buy organic or locally-sourced ingredients.
  • Don't Overcook the Pasta: Pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant to eat.
  • Use a Good Quality Olive Oil: Olive oil is a key ingredient in many Italian dishes. Make sure you use a good quality extra virgin olive oil for the best flavor.
  • Season to Taste: Always taste your food before you serve it and adjust the seasoning as needed. This will help you achieve the perfect flavor.

Conclusion:

Harry Caray's Vesuvio is a classic Italian restaurant that has been serving delicious food for over 50 years. The recipes in this article are just a few of the many favorites that have made Vesuvio a Chicago institution. Whether you're looking for a hearty pasta dish, a flavorful pizza, or a classic Italian dessert, you're sure to find something to your liking at Vesuvio. So next time you're in Chicago, be sure to stop by Vesuvio and experience the taste of Italy for yourself.

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