Chicken Vesuvio
Chicken Vesuvio is a beloved dish with roots in Chicago’s vibrant Italian-American community, where it has become a regional classic.
Despite its Italian name, this dish isn’t found in traditional Italian cookbooks. It was popularized by Chicago’s restaurants, particularly in the mid-20th century, and is said to be named after the famous Mount Vesuvius due to its bold flavors that “erupt” with every bite.
Whether the name came from the fiery spices or a chef’s creativity, Chicken Vesuvio has cemented its place as a Chicago staple, often enjoyed in family-owned Italian restaurants across the city.
This version of Chicken Vesuvio delivers a mouthwatering combination of tastes and textures.
The chicken is seared to perfection, resulting in a golden, crispy skin and tender, juicy meat. It’s paired with roasted potato wedges, which are delightfully crisp on the outside and soft inside, soaking up the garlicky, buttery sauce with hints of white wine.
Sweet green peas add a fresh, bright note to the rich flavors, while a squeeze of lemon juice and a sprinkle of parsley give the dish a zesty, herbal finish.
Each bite is a comforting blend of rustic simplicity and bold, savory flavors, making it a true crowd-pleaser.
Chicken Vesuvio
Ingredients
Preparation
- Preheat your oven to 425°F. Lightly grease a 9x13-inch baking dish with a splash of olive oil. Add the potato wedges to the dish, then toss them with 1 tablespoon of olive oil and ½ teaspoon of oregano. Season generously with salt and pepper, ensuring the potatoes are evenly coated. Spread them in a single layer, allowing some overlap if needed. Bake for about 30 minutes, turning them gently halfway through, until they start to brown on the edges and can be pierced with a fork but remain firm.
- While the potatoes are in the oven, prepare the chicken. Season the chicken thighs with salt, pepper, and the remaining oregano. Heat the remaining olive oil in a large, oven-proof 10-inch skillet over medium-high heat until it begins to shimmer. Place the chicken thighs, skin-side down, into the skillet. Cook for 8 to 10 minutes, or until the skin is crispy and golden brown. Remove the chicken and set it aside on a plate.
- Lower the heat to medium-low, then add the butter and sliced garlic to the skillet. Stir occasionally until the butter has melted and the garlic becomes fragrant and just starts to turn golden, about 2 to 3 minutes. Pour in the chicken stock and white wine, allowing the liquid to come to a simmer. Let it cook for about 2 minutes. Pour the entire mixture over the roasted potatoes, gently stirring to incorporate. Place the chicken, skin-side up, on top of the potatoes, and drizzle any leftover juices from the plate over the chicken.
- Return the dish to the oven and bake for 20 to 25 minutes, or until the chicken is fully cooked and the potatoes are tender. For extra crispness, switch the oven to broil for 1 to 2 minutes until the chicken skin becomes golden and crispy.
- Bake for 20 to 25 minutes, or until the chicken is fully cooked and the potatoes are tender. Turn on the oven broiler and broil for 1 to 2 minutes, until the chicken skin is crisp and golden brown.
- Remove from the oven, stir in the peas, and mix well. Drizzle with lemon juice and sprinkle with chopped parsley. Serve immediately.