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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Jerry Goldberg of Chicago says, After a Cubs game at Wrigley Field, I drove over to Harry Caray’s restaurant to celebrate the victoryand the team’s late announcer. The hearty chicken with potatoes was almost as memorable as Caray’s singing of 'Take Me Out to the Ballgame,' which was his seventh-inning tradition. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
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