Ahira's Hangar

Harry Caray's Boneless Chicken Vesuvio
submitted by: Duchess of Malfi

A Midwestern Classic from a Classic Chicago Restaurant,
as copied from the Harry Caray's Restaurant Cookbook

The traditional way to serve this dish is the restaurant is bone-in, but the cooks have come up with this boneless alternative for home cooking:

1 cup frozen peas
4 large Idaho russet potatoes
6 (7 ounce) skinless, boneless chicken breasts
10 whole cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon granulated garlic
1/3 cup chopped parsley
1 cup white wine
1 1/2 cups low-sodium chicken broth


Preheat the oven to 375 degrees. Blanch the peas by placing them in boiling water for one minute and then rinsing them in cold water to stop the cooking. Peel the potatoes and cut them into quarters legnthwise. In a large roasting pan, heat the olive oil over medium heat. Add the potatoes and sautee them until golden brown (approximately 8 minutes). Remove the potatoes and set aside. Add the chicken and garlic to the pan and saute lightly on both sides until golden brown. Remove the garlic cloves and discard. Deglaze the pan wit hthe wine and reduce by half. Return the potaotes to the pan with the chicken and season with the salt, pepper, oregano, garlic, and parsley. Add the chicken broth and put the roasting pan into the oven for 15-20 minutes or unti lthe 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 the top. Makes 6 servings.