Chicken Vesuvio is an Italian-American dish created in Chicago. Its exact origins are unknown, but it may have been first served at Vesuvio restaurant in the 1920s. Chicken Vesuvio appeared on other Italian restaurant menus in the 1940s and has since become an iconic Chicago dish. It’s rare, however, to find the dish outside the prominent Midwestern city. This recipe brings a regional specialty to home kitchens.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup olive oil
- 5 garlic cloves, peeled
- 2 large russet potatoes, peeled and cut into chunks
- 1 chicken (3–4 lbs), cut into eight pieces (or 3 lbs chicken legs)
- ¾ cup white wine
- ¾ cup chicken stock
- 3 Tbsp chopped parsley
- 1 Tbsp dried oregano
- Pinch of salt
- Ground black pepper, to taste
- 1 cup frozen peas, thawed
Directions
- Preheat oven to 325°F.
- Heat olive oil in roasting pan or oven-proof skillet over medium heat until shimmering.
- Add the garlic and potatoes. Cook until golden brown, about 12 minutes.
- Transfer the garlic and potatoes to a plate, leaving the oil in the pan.
- Add the chicken to the pan, skin side down, and cook until golden and crisp. Flip it and cook the other side until golden, about 8–10 minutes total for both sides.
- Add wine and cook until reduced by half, about 10 minutes.
- Return garlic and potatoes to the pan and add the chicken stock, parsley, oregano, salt, and pepper.
- Roast, uncovered, until chicken is cooked through, about 45 minutes.
- Add peas to the pan when there is 5 minutes left in cooking time.
- Serve with juices from pan.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.