This Chicken Vesuvio recipe brings Chicago’s Italian-American heritage to your table. Juicy chicken, golden potatoes, peas, and garlic simmer together in a white wine sauce that’s simple yet deeply flavorful. A rustic, one-pan dish, it’s a perfect centerpiece for family dinners or gatherings, with roots in both Italian cooking and Windy City tradition.
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The Story of Chicken Vesuvio
Though not found in Italy, Chicken Vesuvio is a Chicago institution. Named after Mount Vesuvius or Vesuvio’s Restaurant (where the dish gained fame in the 1930s), it’s a fusion of Italian technique with American comfort. Its bold flavors and approachable preparation have made it a Chicago steakhouse staple.
From Chicago to the World
The dish remains a signature in Chicago Italian restaurants, from Harry Caray’s to neighborhood trattorias. While not featured in films, it’s often spotlighted in food shows about Chicago. Celebrity chefs like Giada De Laurentiis and Rick Bayless have also explored Italian-American classics like this on Food Network.
Perfect for Entertaining
Serve Chicken Vesuvio family-style in a large skillet, paired with Italian bread, a crisp salad, and a bottle of white wine. It’s a hearty meal that satisfies both rustic cravings and elegant dinner parties.
Bring a taste of Chicago’s Italian-American tradition to your own kitchen—try this Chicken Vesuvio tonight and experience why it’s a Midwest classic.
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Chicken Vesuvio
Equipment
- Cast iron skillet or oven safe-pan
Ingredients
- 4 Bone-in Skin-on chicken thighs
- 1 1/2 lb Yukon gold potatoes cut into wedges
- 5 Garlic cloves minced
- 1 cup White wine I used Pinot Grigio
- 1 cup Chicken broth
- 1 cup Frozen peas
- 2 tbsp Butter
- 1 tsp Oregano
- 1 tsp Dried thyme or Italian seasoning
- 1 tsp Crushed red pepper flakes
- 4 tbsp Olive oil Maybe a bit more
- Salt & Pepper to taste
- Parsley for garnish
Instructions
- Preheat oven to 400°F (200°C)
- Sear chicken – In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high. Season chicken generously with salt and pepper. Brown chicken on all sides, about 5–7 minutes. Remove and set aside.
- Brown potatoes – In the same pan, add 2 tbsp olive oil and potato wedges. Cook until golden brown on all sides, about 8–10 minutes. Remove and set aside.
- Build sauce base – Add garlic to the pan and sauté until fragrant (about 30 seconds). Deglaze with white wine, scraping up browned bits. Simmer for 2–3 minutes, then stir in chicken broth, oregano, thyme, and red pepper flakes.
- Roast in oven – Return chicken and potatoes to skillet, skin-side up. Transfer to oven and roast until chicken reaches 165°F (about 25–30 minutes).
- Add finishing touches – Stir in peas and butter during the last 5 minutes of cooking. Mix gently.
- Serve – Garnish with fresh parsley and serve hot with crusty bread to soak up the sauce.
Notes
- Traditionally served in Chicago Italian restaurants.
- Pairs beautifully with a glass of dry Italian white wine.
- Try swapping potatoes for baby Yukon or fingerlings for a creamier bite.