Try this Harry Carays Chicken Vesuvio recipe, or contribute your own.
Suggest a better descriptionPeel and quarter potatoes. Cut quarters lengthwise in half into wide strips. In 12" oven proof skillet, heat oil and garlic cloves over medium-high heat for 4-5 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, 1/2 tsp. salt and 1/4 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 Carays Restaurant in Chicago hackerlar@aol.com Posted to MC-Recipe Digest V1 #486 by HackerLar@aol.com on Feb 27, 1997.
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 4 | ||
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Calories: 899 | ||
Calories from Fat: 473 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.5g | 70 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 252mg | 78 % | |
Sodium 247.8mg | 9 % | |
Potassium 1445.3mg | 38 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 30g | ||
Protein 66.6g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 899
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