Chicken Vesuvio



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MY STYLE, CHICAGO STYLE

Chicken Vesuvio is by no doubt my wife’s favorite Italian dish. She orders it wherever we’d go. Until a couple of years ago when I told her to keep trying something different. Then she found Fettuccine Alfredo and ate that for a couple of years. Now she finally mixes it up a little bit but every once in a while goes back to the Vesuvio.

Vesuvio seems to be a specialty dish here in Chicago. It’s an Italian-American dish which originated around the 1930’s. Harry Carey’s boasts having best Vesuvio but we still prefer La Fontanella’s on 24th and Oakley’s for the tastiest Vesuvio in the city. This technique can also be applied to pork chops, veal, steaks or even salmon. But the chicken always seem to be the best.

When making this Chicken Vesuvio recipe use a nice white wine to enhance the flavor of the chicken. Serve with Vesuvio potatoes and your all set. I’m listening to Dean Martin right now so I’m really getting into this recipe.

INGREDIENTS

  • 1 whole chicken, cut into 8 pieces
  • 2 russet potatoes, peeled and cut into quarters
  • 4 long green onions, chopped
  • 8 button mushrooms, sliced
  • 8 cloves of garlic, crushed
  • 3 Tbls of extra virgin olive oil
  • 1 cup of baby sweet peas
  • 3/4 cups of white wine
  • 3/4 cups of chicken broth
  • 1 Tbls of dried oregano
  • 1 tsp of salt
  • 1 tsp of freshly ground black pepper
  • 1/4 cup of chopped flat leaf parsley

    PREPARATION

  • Season chicken and potatoes with the salt, pepper and oregano.
  • In a large skillet sauté the potatoes in 1 Tbls of olive oil until golden brown. Remove and set aside.
  • Add more oil and sauté the chicken pieces in batches until browned. Remove and place in a casserole dish along with the potatoes.
  • Add a little more oil to the skillet and sauté the garlic onions, mushrooms for 2 minutes.
  • Add the peas and deglaze the pan with the wine and broth.
  • Bring to a boil until slightly reduced.
  • Pre-heat the oven to 350 degrees
  • Pour the sauce all over the chicken and potatoes and bake covered for around 30 minutes until chicken is thoroughly cooked through.
  • Plate the chicken surrounded by the potatoes and pour the sauce over the top.

    The onions and mushrooms are not traditional but I like them. Serves 4.


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