Chicken Vesuvio
The true origin of chicken Vesuvio, a flavorful dish featuring roast chicken and potatoes in a white wine sauce, remains a mystery. Some attribute its creation to Vesuvio, a renowned Chicago restaurant in the 1930s, while others believe it's a variation of traditional roast chicken recipes from Southern Italy passed down through generations. Likely, the truth lies somewhere in between.Regardless, Chicagoans proudly embrace it as a local specialty, and it's a staple on the menu of many Italian-American eateries in the city. Typically seasoned with plenty of oregano and lemon juice and often adorned with fresh or frozen peas, we've obtained the recipe from La Scarola, one of Chicago's beloved Italian-American restaurants, and tailored it for home cooks. Serve this delicious dish with crusty bread to savor every drop of the delectable sauce. —Margaux Laskey
Ingredients
- 3 large russet potatoes about 2¼ pounds, scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
- 5 tablespoons extra-virgin olive oil
- 1 ½ teaspoons dried oregano
- 3 pounds bone-in skin-on chicken thighs (about 8 thighs)
- Kosher salt and black pepper
- 4 tablespoons unsalted butter cut into 4 slices
- 6 to 8 garlic cloves thinly sliced
- 1 ¼ cups chicken stock
- ¼ cup dry white wine
- 1 cup fresh or frozen green peas
- ½ lemon juiced
- Chopped Italian parsley for serving
- Crusty bread for serving
Instructions
- Preheat the oven to 425 degrees Fahrenheit. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons of olive oil and ½ teaspoon of oregano. Season the potatoes with salt and pepper, then spread them out evenly in the baking dish. It's alright if some overlap. Bake the potatoes, tossing gently once halfway through cooking, until the edges start to brown and the potatoes are tender enough to be pierced with a fork but still retain some firmness, about 30 minutes. They will finish cooking alongside the chicken.
- While the potatoes are roasting, prepare the chicken: Season the chicken thighs with salt, pepper, and the remaining 1 teaspoon of oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat until it begins to shimmer. Working in batches if needed, place the chicken thighs skin-side down in the skillet and cook until they turn golden brown, which usually takes about 8 to 10 minutes.s. Transfer the chicken to a plate.
- Lower the heat to medium-low, then add the butter and sliced garlic to the skillet. Cook until the butter melts and the garlic becomes fragrant, just starting to turn golden brown, which usually takes about 2 to 3 minutes. Pour in the chicken stock and white wine, bringing the mixture to a simmer. Let it cook for an additional 2 minutes. Finally, add the peas to the skillet. Evenly pour this mixture over the cooked potatoes, then gently stir to combine. Arrange the chicken thighs on top of the potato mixture, placing them skin-side up. If there are any juices left from the chicken, drizzle them over the top.
- Bake in the preheated oven until the chicken is fully cooked and the potatoes are tender, typically around 20 to 25 minutes. Then, switch on the oven's broiler function and broil for 1 to 2 minutes until the chicken skin becomes golden brown and crispy. Finish by drizzling lemon juice over the chicken and sprinkling chopped parsley on top. Serve immediately, ensuring to spoon plenty of the flavorful pan juices over the chicken and potatoes. Don't forget to serve crusty bread on the side.