Classic Chicago Chicken Vesuvio Recipes

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CLASSIC CHICKEN VESUVIO



Classic Chicken Vesuvio image

This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h55m

Yield 6

Number Of Ingredients 15

10 skin-on, bone-in chicken thighs
1 ½ teaspoons dried oregano, divided
1 ½ teaspoons garlic powder, divided
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 tablespoon grapeseed oil, or more as needed
1 ½ pounds baby potatoes, halved
2 cloves garlic, minced
1 ½ cups white wine, divided
1 ½ cups chicken broth, divided
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup whipping cream
1 small lemon, juiced
1 cup frozen peas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
  • Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
  • Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
  • Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
  • Bake in the preheated oven for 1 hour.
  • During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
  • Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.

Nutrition Facts : Calories 616.8 calories, Carbohydrate 30.5 g, Cholesterol 157.1 mg, Fat 33.6 g, Fiber 4.6 g, Protein 36.9 g, SaturatedFat 12.8 g, Sodium 859.2 mg, Sugar 3.4 g

CHICAGO'S CHICKEN VESUVIO



Chicago's Chicken Vesuvio image

This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

2 pounds bone-in, skin-on chicken pieces
salt and freshly ground black pepper to taste
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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
  • Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.
  • Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.
  • Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top.
  • Cover and transfer to the preheated oven. Roast until 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).
  • Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 12.2 g, Cholesterol 81.4 mg, Fat 16.4 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 4 g, Sodium 174.4 mg, Sugar 1.4 g

CLASSIC CHICAGO CHICKEN VESUVIO



Classic Chicago Chicken Vesuvio image

In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy...like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)
Kosher salt and freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more for brushing
1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
6 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
1 cup dry white wine, such as Pinot Grigio
2 tablespoons Italian seasoning
1 cup frozen peas, thawed
Zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.
  • Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.
  • Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.
  • Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
  • Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.

CLASSIC CHICAGO CHICKEN VESUVIO



Classic Chicago Chicken Vesuvio image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup granulated sugar
Kosher salt
1 whole chicken (between 3 and 4 pounds), broken down into breasts, wings and thigh-leg pieces (leaving thighs and legs attached)
3 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
Freshly cracked black pepper
1 pound russet potatoes, cut into wedges
6 cloves garlic
1/2 cup dry white wine
Zest of 1 lemon plus juice of 1/2 lemon
4 tablespoons (1/2 stick) unsalted butter
1 cup frozen peas, thawed
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved.
  • Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight.
  • Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
  • Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry.
  • Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside.
  • Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes.
  • Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately.

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