Introduction
Golden, garlicky, and full of bold flavor — Chicken Vesuvio is a Chicago-born Italian-American classic that’s pure comfort in a skillet. 🇮🇹🔥 This hearty dish features crispy roasted chicken, tender potatoes, green peas, and a luscious white wine–garlic sauce that’s bursting with flavor. It’s believed to have originated at Chicago’s Vesuvio restaurant in the 1930s and remains one of the city’s signature dishes.
The magic of Chicken Vesuvio lies in its simplicity — rustic ingredients, beautifully browned, then baked to perfection. Perfect for cozy family dinners or Sunday feasts, it’s a one-pan wonder that never fails to impress.
Ingredients List
🍗 Main Ingredients:
- 4 bone-in, skin-on chicken thighs (or use thighs and drumsticks)
- 3 tbsp olive oil
- 3–4 medium Yukon Gold potatoes, cut into wedges
- 4 cloves garlic, smashed
- ½ cup dry white wine (such as Sauvignon Blanc)
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme (or rosemary)
- ½ cup frozen peas
- 2 tbsp butter
- Salt and black pepper, to taste
- Chopped parsley, for garnish
Timing
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Step-by-Step Instructions
Step 1: Sear the Chicken
Preheat oven to 400°F (200°C).
Season chicken with salt and pepper. In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken on both sides until golden brown (about 5–7 minutes per side). Remove and set aside.
Step 2: Brown the Potatoes
In the same pan, add the potato wedges. Sauté until they begin to brown and crisp on the edges, about 6–8 minutes. Remove and set aside with the chicken.
Step 3: Build the Sauce
Add garlic to the skillet and sauté for 30 seconds until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes, then add chicken broth, oregano, and thyme.
Step 4: Combine and Bake
Return the chicken and potatoes to the skillet. Spoon some sauce over the top. Transfer the skillet to the oven and bake uncovered for 25–30 minutes, until the chicken is cooked through (165°F / 74°C internal temperature).
Step 5: Add Peas and Finish
Remove from the oven, add peas and butter, and toss gently to coat everything in the sauce. Garnish with chopped parsley and serve hot.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 32 g |
| Fat | 22 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sodium | 480 mg |
Tips for Perfect Chicken Vesuvio
- Brown your chicken well — that’s where the flavor begins.
- Use dry white wine for balance; sweet wines make the sauce too heavy.
- Don’t skip the butter — it adds richness and gloss to the sauce.
- Roast uncovered to keep the chicken skin crisp.
Healthier Alternatives
- Low-Fat: Use skinless chicken and replace butter with olive oil.
- Low-Carb: Skip potatoes and serve with roasted cauliflower or zucchini.
- Gluten-Free: Naturally gluten-free — just check your broth label.
- Vegan Adaptation: Replace chicken with roasted mushrooms or tofu and use vegetable broth.
Serving Suggestions
- Serve with crusty Italian bread to soak up the garlic-wine sauce.
- Pair with a crisp white wine like Pinot Grigio.
- Add a side salad of arugula with lemon vinaigrette for freshness.
- For a heartier meal, serve over buttered noodles or risotto.
Common Mistakes to Avoid
- Overcrowding the pan: It prevents proper browning — work in batches if needed.
- Skipping the oven step: The final bake infuses the flavors and crisps the potatoes.
- Adding peas too early: They’ll turn mushy — add right before serving.
- Using boneless chicken: Bone-in pieces deliver deeper flavor.
Storing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce (without peas) for up to 2 months.
- Reheat: Warm gently in a skillet or oven until hot. Add a splash of broth if needed.
Conclusion
Savory, garlicky, and soul-warming, Chicken Vesuvio is the perfect blend of rustic Italian flavors and Midwestern comfort. 🍗✨ With its tender chicken, golden potatoes, and rich wine sauce, it’s proof that simple ingredients can create extraordinary results. Whether for a weeknight meal or a special occasion, this one-pan wonder is always a winner.
FAQs
1. Can I use boneless chicken?
Yes, but reduce oven time to 20 minutes to prevent drying out.
2. What wine works best?
A dry white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc.
3. Can I make it ahead?
Yes! Prepare through Step 4, refrigerate, then bake before serving.
4. What if I don’t have a Dutch oven?
Brown in a skillet, then transfer to a baking dish for the oven step.
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