Chicken Vesuvio
This hearty dish, born in Chicago’s Italian-American kitchens, features golden roasted chicken, crispy potatoes, and peas in a garlicky white wine sauce. Known as Chicken Vesuvio, it’s rustic, comforting, and easy to recreate at home.
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.