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Chicken Vesuvio is an iconic specialty dish originating in Chicago. It is 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.
Serves 5
Ingredients
10 medium size bone in skin on chicken thighs
6 large russet potatoes cut in wedges
Salt and black pepper to taste
4 teaspoons of unsalted butter
5 cloves minced garlic
3 tablespoons of dried oregano
5 tablespoons of extra virgin olive oil
1 cut of chicken stock
1 cup of dry white wine
1 small bag of frozen green peas
4 tablespoons chopped parsley
Juice of one squeezed lemon
Preparation
Step 1
Heat oven to 425 degrees. Toss the potato wedges with 3 tablespoons olive oil and 1 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
Step 2
While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining oregano. In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown and crispy, 10-15 minutes. Transfer the chicken to a plate.
Step 3
Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
Step 4
Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. If needed turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes.
– Janis Merrill-Gipson,
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, an art collector, a jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.
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