Sunday, June 11, 2006

Chicken Vesuvio

The King Tut exhibit is back in the United Staes and so I am planning a visit to the Windy city in the near futrue since last time it was on display I was living outside the United States. I can remember getting off of the train in Chicago as a child when we had a layover in this city. I would just be in awe by the tall buildings and all the people. It could be late at night and it was still busy on the streets. What a difference from La Puente, California.

Chicago is a city of immigrants so there's an assortment of ethnic cuisine to sample. The city also has its history as the nation's meat marketplace, so there are plenty of places to get topnotch steak and prime rib place to try. Chicago's blue-collar image reflects itself with the Chicago pan pizza or hotdogs with the works (everything but ketchup) . There are thousands of Hot Dog stands in this city.

Harry Caray's restaurant near Wrigley field is one of the icons. This hearty chicken with potaotes is a favorite with a lot if diners. You can make it as fiery as wanted by adjusting the 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, thawedChopped fresh parsley (optional)

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.

Makes 4 servings.

Source: Harry Caray's Resturant, 33 W. Kinzie Street, Chicago, IL

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