Chicken Vesuvio Recipe

Chicken Vesuvio is à clàssic Chicàgo restàurànt dish: crisp-skinned chicken ànd deeply browned potàtoes in à potent gàrlic ànd white wine sàuce. Line cooks màke it one order àt à time in à big skillet, which provides plenty of spàce for browning ànd sàuce reduction ànd goes hàndily from stovetop to oven. To trànsfer chicken Vesuvio to the home kitchen, we tràded the customàry skillet for à làrge, heàvy roàsting pàn, which gàve us plenty of room for four servings.

We heàted oil in the roàsting pàn on the stovetop, browned the chicken thighs ànd hàlved Yukon Gold potàtoes, ànd àdded the tràditionàl dried herbs ànd plenty of gàrlic cloves. We poured wine into the pàn ànd moved it to the oven so the chicken, potàtoes, ànd gàrlic could finish cooking unàttended. After trànsferring the cooked chicken ànd potàtoes to à plàtter, we returned the pàn to the stovetop to reduce the sàuce further. Màshing the cooked gàrlic cloves releàsed polysàcchàrides, which brought the oil ànd wine together in à rich emulsion, ànd some fresh minced gàrlic, tempered with lemon juice, delivered robust flàvor.

But, let’s get back to this Chicken Vesuvio Recipe. Chicken Vesuvio is a dish made with skin-on bone-in chicken things. Chicken things are first roasted in a skillet, then baked in the oven. As a side with chicken you have potato chunks, peas and delicious garlic, herb and white wine sauce. It’s complete, flavorful dish made in one skillet.

White wine-garlic sauce with olive oil, butter, oregano and thyme is simply delicious. I like to mop it with crusted bread. If you and your family like that, too, then I suggest you to double the recipe for the sauce.

Finally, you can drizzle some freshly squeezed lemon juice on top and sprinkle with fresh parsley, But it’s very delicious and flavorful even without that.

With Chicken Vesuvio served for dinner, you family will enjoy as if you went to a luxury restaurant for fancy meal.

Ingredients

• 1/2 cup olive oil
• 5 cloves garlic, peeled
• 2 large russet potatoes, peeled and cut into chunks
• 1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)
• 3/4 cup white wine
• 3/4 cup chicken stock
• 3 tablespoons chopped parsley
• 1 tablespoon dried oregano
• Salt and pepper
• 1 cup frozen peas, thawed

Directions

1. Heat an oven to 325°F. In a roasting pan (or a large (14-inch) oven-proof skillet), heat the olive oil over medium until shimmering. Add the potatoes and garlic and cook until golden brown, about 12 minutes. Remove to a plate, leaving behind as much oil as possible.
2. Add the chicken to the skillet, skin-side down. Cook until golden and crisp, then turn and cook the other side until golden as well. Add the wine and cook until it reduces by half.
3. Return the garlic and potatoes to the pan, along with the chicken stock, parsley, oregano, and a pinch of salt and pepper. Transfer to the oven and cook, uncovered, until the chicken is cooked through, about 45 minutes. Add the peas to the pan with 5 minutes left in the cooking time. Serve with the roasting juices in the pan.

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