Chicken Vesuvio is a classic Italian Chicago dish. Chicken is seared and browned with red potatoes, then a lovely roasting pan sauce is made with plenty of fresh garlic, white wine and chicken stock and finished off in the oven. Frozen green peas are added, at the end. The chicken turns out moist and flavorful with a delicious white wine sauce.
I’ve never been to Chicago. Some day I will. Chicken Vesuvio, is a specialty of Chicago. It’s an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken’s skin becomes crisp
This dish has a lot going for it, besides tasting great. It’s easy to make. It’s not too expensive, especially if you keep white wine on hand at all times (which I do).
I only used two large bone-in chicken breasts (but you can use both dark and white meat), that I seasoned with salt & pepper, dried oregano and granulated garlic. (Just be sure that the chicken has been patted dry, so that you’ll get a beautiful brown sear.) The prep work isn’t too time-consuming– maybe 15 minutes cut potatoes and peel whole cloves of fresh garlic. I used red potatoes, so I didn’t have to peel the potatoes. I think these are the perfect choice for this dish, but use whatever spuds you have on hand.
I used my large cast iron skillet and heated some olive oil and a little unsalted butter, for extra flavor. Skin side down, on medium-high heat, sear the chicken and brown the potatoes (from 5-7 minutes).
If you adapt this recipe, as I did, I made this a one skillet recipe. I simply removed the chicken and potatoes and set them aside on a plate. Otherwise, you’ll transfer the chicken and potatoes to a roasting pan. Next, I added the whole garlic cloves to the skillet and cooked them until golden brown (just don’t burn them on a high heat). Next, add some white wine (I use Sauvignon Blanc) to deglaze the pan, and get those lovely bits of brown flavor loosened up. NOTE: Though I used half the amount of chicken in the recipe, I didn’t decrease the sauce. I wanted more for myself!
White wine and garlic makes us hungry! Both my son and husband were sniffing the aroma, and saying that something smelled really good. I had to break it to them, that they had about another hour to wait. Add some chicken stock and then reduce the sauce on medium-high heat for about five minutes. If you’re using a separate roasting pan, you pour this sauce over the chicken.
I did the reverse, and returned the chicken and potatoes back into the skillet, then popped into a 375F oven. It took about 45 minutes (165F internal temperature) for the chicken to be cooked. In the meantime, I tidied my kitchen and washed most of my utensils so that I could have less cleanup after eating dinner.
Chicken Vesuvio
Ingredients
- 3 pounds bone-in skin-on chicken pieces (I used bone-in chicken breasts)
Season the chicken:
- Salt and pepper
- Dried oregano
- Dried Rosemary optional, my adaption
- Granulated garlic
- NOTE: Why aren't there measurements? Season to taste!
Remaining ingredients:
- Potato wedges about 4 russets or 6 reds
- 1 1/2 cups white wine and chicken broth equal parts
- 10-12 whole garlic cloves
- 1 cup frozen peas
Instructions
- Season chicken with salt, pepper, oregano and garlic.
- Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.
- NOTE: (I set the chicken and potatoes aside, loosely wrapped with foil so that I could return it to the oven-proof skillet.)
- Add garlic cloves to the skillet and cook until golden brown.
- Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas the last 15 minutes of cooking.
- Bake at 375F until chicken is cooked, about 1 hour and 15 minutes.
- NOTE: Since I used two bone-in chicken breasts, my roasting time was about 45 minutes. The chicken was thoroughly cooked and very moist.
Notes
I love going to all the great restaurants in Chicago but I have not been lucky enough to have had Chicken Vesuvio before. This is a great looking dish that I will be preparing very soon.
OK, now I've got to make this dish. With recommendations like that, it's got to be good. I love both Marie's blog and Wives with Knives too.
I've had this on my try soon list since seeing it on the other blogs and now with a third recommendation, I have to move it up. Yours looks delicious.
I'm pretty sure Giada has a version of this that I've always been intrigued by. I definitely trust you and Marie over her though! Fabulous.
I've always wanted to try this dish too, Debby. It just seems like the perfect Sunday Supper and also a recipe that everyone would love. I have to say that I'd probably do what your husband did and have more than my share of potatoes..ha ha!
Reading your recipe makes me hungry all over again for this delicious chicken dish. Like your son, I prefer dark meat and think I will make this next time with bone-in, skin-on thighs. And I love the way the potatoes soak up all that wonderful sauce. Thanks so much for the link, Debby, and I'm very happy you and your guys enjoyed this dish.
When I saw Cathy's photo I was tempted to make this but my husband would have divoriced me if I put on the oven! There are many different versions of this another way I love is adding artichokes along with the peas, so good soaking in the sauce! The most popular way is with bone in chicken but make sure you have plenty of napkins! Come to Chicago will meet and have some chicken vesuvio!
This was shared by Cathy of Wives with Knives on my Fresh Food Friday and I chose to feature it….It truly must be a winner with so many foodie bloggers making it and endorsing it. Debby, you have just got to get to Chi-town….stop by my blog to read my photo-tour post of my July visit with my son this past july. I've fallen in love with that city…..it has been transformed!
And I'd be thrilled to meet you there…..sort of half way between California and the Carolina's, huh? So much food culture there and great food and (regular) shopping. Not too mention the superb eateries!
That is beautiful I will need to keep this ready for Fall weather (which I am ready for already)
this looks really great!!! so wholesome 🙂
-mini baker
ps. i have a giveaway going on on my blog right now, come enter!!
I have seen a few variations on a vesuvio dish in cookbooks, but I never knew it was a Chicago specialty – and I've been to Chicago a few times! Thanks for the interesting tidbit of info!
I remember seeing this on Wives with Knives and thinking how wonderful it looked. Your pictures are making me hungry, too. I love that this all cooks together and is essentially a whole supper (although I would probably still serve with a salad.) I am going to have to try this very soon – yum!!
Wow!!! Great Photos.