Proud Italian Cook

If you’re a Chicagoan you know what Chicken Vesuvio is, it’s one of Chicago’s signature dishes. In fact, many of the restaurants here offer it as “The Specialty of the House”.

There are many variations to to this Italian American dish, the mix of herbs you might use, red versus white potatoes, lemon or no lemon, whole garlic or crushed, bone in or boneless chicken, and adding additional veggies such as artichokes or mushrooms. Throughout the years I have made this every way I’ve mentioned. Some things are just worth repeating, and this recipe truly is!

This is homey, comfort food, intensely flavored herb roasted chicken and potatoes, swimming in a pool of garlicky white wine sauce, topped off with sweet green peas.
I love to make this on a Sunday afternoon, always making extra so we can have the leftovers during the week. By the way, it tastes even better the next day!

This recipe is one of the more classic ways to make Chicken Vesuvio, and is adapted from Harry Caray’s Restaurant, Chicago

INGREDIENTS

1 whole bone in, skin on chicken pieces, or legs and thighs

1/2 cup of olive oil

6 to 8 whole garlic cloves

2 russet potatoes cut into wedges or 6 red potatoes. sliced in half

Equal parts white wine and chicken broth, 1 to 1-1/2 cups

3 Tablespoons of chopped parsley and extra for garnish

1 tablespoon dried oregano

1 cup or so of frozen peas

INSTRUCTIONS

Heat a large skillet at least 14 inches with all the olive oil, then place the potato wedges along with 1 whole garlic clove and brown til golden on all sides, then remove and set aside.

Pat dry your chicken pieces dry and season with salt and pepper, now brown them skin side down in the pan with the oil, brown them a deep golden brown on the skin side and a lighter golden brown on the bottom. Toss in all the garlic as well.

Add the wine and deglaze.

Now add in the broth, oregano, parsley, salt and pepper to taste.

Pre heat oven to 350 and add in the potato wedges to the pan with the chicken.

Roast for about an hour til chicken is tender, ovens vary so check.

The last 15 minutes toss in the peas.

Smash that garlic into the sauce, spoon some on top of the finished chicken, sprinkle with parsley and enjoy!