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How to Make Chicago's Chicken Vesuvio - A Step-by-Step Guide

Chicago's Chicken Vesuvio is a classic Italian-American dish that originated in the Windy City. This flavorful and hearty dish features tender chicken, flavorful garlic, and crispy potatoes, all cooked in a rich white wine and chicken broth sauce. The result is a truly delicious and satisfying meal that has become a staple in many Chicago households.

The dish is named after the Italian volcano, Mount Vesuvius, and is believed to have originated in Chicago's Italian immigrant community...

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Ingredients

  • 2 pounds bone-in, skin-on chicken pieces
  • salt and freshly ground black pepper to taste
  • ¼ cup olive oil
  • 2 cups Yukon Gold potato wedges
  • ½ onion, chopped
  • 5 cloves garlic, sliced
  • ⅔ cup dry white wine
  • ⅔ cup chicken stock
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Italian seasoning
  • 1 tablespoon butter, or more as needed
  • ½ cup frozen peas

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 8

  • Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
  • Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside.
  • Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside.
  • Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
  • Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid.
  • Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

    • Nutrition

    306 cal.

    • Total Fat: 16g
    • Saturated Fat: 4g
    • Cholesterol: 81mg
    • Sodium: 174mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 23g
    • Vitamin C: 5mg
    • Calcium: 32mg
    • Iron: 2mg
    • Potassium: 270mg

    Categories

    Chicken recipes
    Potatoes recipes
    Garlic recipes
    White wine recipes