Homemade Chicago-Style Chicken Vesuvio Recipe
Chicken Vesuvio is a one-pan dish featuring golden, crispy bone-in chicken pieces roasted with garlic, onion, and potatoes, served with a delicious pan sauce and peas.
Named after the volcano Mt. Vesuvio near Naples, Italy, this dish has become a beloved Chicago signature that you’ll absolutely adore!
Homemade Chicago-Style Chicken Vesuvio
Servings
8
servingsPrep time
10
minutesCooking time
1
hour10
minutesCalories
310
kcalIngredients
2 pounds bone-in, skin-on chicken pieces
Salt and freshly ground black pepper, TT
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
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Pat the chicken pieces dry and season generously with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 to 7 minutes. Flip the chicken and cook until golden brown on the other side, about 4 to 5 minutes. Remove the chicken and set aside
- Add the potatoes, onion, and garlic to the skillet and cook until the onion is translucent and the potato wedges start to brown on the cut sides, about 5 to 7 minutes. Remove the vegetables from the skillet and set aside.
- Pour the wine into the skillet and cook until reduced by half, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Return the potatoes, onion, and garlic to the skillet. Stir in the chicken stock, parsley, and Italian seasoning. Place the chicken pieces on top and cover with an oven-safe lid.
- Transfer the skillet to the preheated oven and cook until the 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).
- Remove the skillet from the oven and transfer the chicken and vegetables to a plate, leaving the liquid in the skillet. Bring the liquid to a simmer on the stove. Add the butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add the peas and cook for 1 to 2 minutes longer.
- Serve the chicken atop the potato wedges and garnish with the pan sauce and peas.
1 Comment
Made this for dinner last night and it was a hit! Easy to follow and soo delicious. Thanks, Anthony Blackies for sharing this gem!
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