Thursday, February 24
Chef Abraham's Chicken Vesuvio
 
 If you listen to ESPN Radio's Bob Valvano on GameNight's Clubhouse Cuisine segment, you know he likes to collect recipes. This one comes from Chef Abraham of Harry Caray's Restaurant in Chicago.

"Chef Abraham's Chicken Vesuvio"
Ingredients:
1/2 chicken jointed
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oregano
2 teaspoons granulated garlic
1 large Idaho potato
6 tablespoons olive oil
2 large cloves whole garlic
1/2 cup dry white wine
2 ounces frozen peas, blanched (To blanch peas, place in boiling water for 1 minute. 1 teaspoon of sugar added brings out sweetness.)
2 teaspoons chopped parsley

1. Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters; sauté in olive oil until golden brown; set aside.

2. In 10-inch skillet, bring olive oil to 300 degrees or almost to boiling point. Add garlic cloves; cook for two minutes to release flavor. Add chicken; sauté lightly on both sides until golden brown. Add potatoes and then deglaze pan with white wine.

3. Bake for 20-30 minutes in 400-degree oven.

4. Place chicken on serving plate and arrange potatoes around chicken. Pour the sauce from the pan over chicken and add peas. Garnish plate with parsley and serve.