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1. Jeweled Buffet Ham

2. Harry’s Chicken Vesuvio

3. Filling Station's Sour Cream Coffee Cake

Book Description

Gwen and Barbara, authors and editors of more than sixty-five best-selling cookbooks, including the Best of the Best State Cookbook Series and Recipe Hall of Fame Cookbook Collection, have traveled thousands of miles and evaluated hundreds of thousands of recipes in the course of their search from the Best recipes from the Best Cookbooks from every state in the U.S.A.

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Best of the Best from America: Preserving Our Food Heritage One State at a Time

Authors: by Gwen McKee and Barbara Moseley

Date:

ISBN: 1893062716

Publisher: Quail Ridge Press

Hardcover

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This recipe is a specialty of Chef Abraham Aguirre, chef at Harry Caray’s restaurant.

Servings: 4

• 1/2 chicken, cut into 4 pieces

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 teaspoons oregano

• 2 teaspoons granulated garlic

• 2 ounces frozen peas

• 1 teaspoon sugar

• 1 baking potato, peeled, cut into quarters

• 7 tablespoons olive oil, divided

• 2 large garlic cloves

• 1/2 cup dry white wine

• 2 teaspoons chopped parsley

1. Rinse chicken and pat dry. Season with salt, pepper, oregano, and garlic.

2. Combine peas, sugar, and enough boiling water to cover in bowl; mix well. Let stand for 1 minute; drain.

3. Saute potato in 1 tablespoon olive oil in skillet until golden brown; drain.

4. Heat 6 tablespoons olive oil to 300 degrees F. in 10-inch skillet. Add garlic cloves. Cook for 2 minutes, stirring occasionally.

5. Add chicken. Saute until brown on both sides.

6. Add potato; mix well.

7. Deglaze skillet with white wine. Spoon into baking pan. Bake in 400 degrees F. oven for 20—30 minutes or until chicken is tender.

8. Transfer chicken to serving platter. Arrange potato and peas around chicken. Pour sauce over top. Sprinkle with parsley.

More From This Book:

1. Jeweled Buffet Ham

2. Harry’s Chicken Vesuvio

3. Filling Station's Sour Cream Coffee Cake

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