Chicago’s Chicken Vesuvio

by

Description

This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It’s made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you’ll absolutely love.

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

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
  2. Heat olive oil in an oven-safe skillet over medium heat. Add chicken
  3. skin-side down
  4. and cook until skin is crisp
  5. 5 to 7 minutes. Turn over and cook until golden brown on the other side
  6. 4 to 5 more minutes. Remove chicken and set aside.
  7. Add potatoes
  8. onion
  9. and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides
  10. 5 to 7 minutes. Remove vegetables from the skillet and set aside.
  11. 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.
  12. Add potatoes
  13. onion
  14. and garlic back into the skillet. Stir in chicken stock
  15. parsley
  16. and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid.
  17. Cook in the preheated oven until chicken is cooked through and no longer pink at the bone
  18. about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  19. Return the skillet to the stove and remove chicken and vegetables
  20. leaving the liquid; bring to a simmer. Add butter and stir until smooth
  21. 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.

Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 20 mins

Servings: 8

Leave a Comment