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Harry Caray's Chicken Vesuvio

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      Title: HARRY CARAY'S CHICKEN VESUVIO
 Categories: Poultry
      Yield: 4 Servings
 
      2 lg Potatoes
      2 tb Olive oil
      5    Whole garlic cloves
      3 lb Broiler-fryer chicken,
           -cut up
      1 ts Dried oregano, crushed
    1/2 ts Garlic powder
      1 c  Dry white wine
 
  Peel and quarter potatoes.  Cut quarters lengthwise in half into wide
  strips. In 12-inch ovenproof skillet, heat oil and whole garlic over
  medium-high heat for 4 or 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 minutes.  Turn chicken over and season with oregano,
  garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully
  add wine; return potatoes and garlic to skillet.
  
  Place skillet in 400-degree oven, uncovered, for 25 minutes or until
  chicken is done, basting the last 10 minutes with pan juices. Serve
  with juices and potatoes. Serves 4.
 
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