Mary KellyAh, Chicken Vesuvio. Just saying it conjures up images of rich flavors, tender chicken, and a hearty meal that brings family and friends together. I first came across this dish during a visit to Chicago, where I stumbled across a quaint Italian restaurant tucked away on a side street. My taste buds were not ready for the explosion of tastes I would soon experience.
Chicken Vesuvio quickly became a staple in my kitchen, and I can’t wait to take you on this delightful culinary adventure. So, grab your apron and let’s embark on this flavorful journey together.
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What is Chicken Vesuvio?
At its core, Chicken Vesuvio is a classic Italian-American dish. Its roots trace back to the Italian immigrants who settled in the United States, especially around Chicago. The dish features chicken that is typically roasted or baked, seasoned generously, and served with buttery potatoes and vibrant green peas. The combination of dry white wine and olive oil brings an irresistible richness to the dish, making it comforting yet elegant.
You might think it’s just another chicken dish, but there’s something about the way everything melds together that elevates this recipe to something truly special.
Why You’ll Love This Chicken Vesuvio
You might be wondering, “What makes this dish worthy of my time and attention?” The answer is simple: flavor. Here are a few reasons you’ll fall head over heels for Chicken Vesuvio:
Tender Chicken: The chicken cooks to the perfect juicy tenderness, so every bite is a delight.
Easy to Make: Don’t worry! Even if you’re a novice in the kitchen, I’ll guide you through every step.
Make Ahead: It’s an excellent dish to prepare in advance for busy weeknights or special occasions.
Customizable: You can modify the ingredients according to your taste or what you have on hand.
Impressive Presentation: Serve it up to guests, and they’ll think you’ve spent hours in the kitchen.
The Ingredients
Now, let’s talk about what you’ll need. Here’s a quick rundown of the ingredients for this delicious Chicken Vesuvio:
- 4-5 medium Yukon Gold potatoes, cut into wedges
- 10 garlic cloves, coarsely chopped
- 1 cup (240 ml) dry white wine
- ½ cup (120 ml) extra virgin olive oil, divided
- 1 whole young chicken, cut into pieces or 4 pounds (1.8 kg) of chicken thighs
- 4 tablespoons (56 g) cold unsalted butter, cut into cubes
- 3 teaspoons dried oregano leaves, divided
- 2 teaspoons Diamond Crystal kosher salt, divided
- 2 tablespoons (30 ml) fresh lemon juice
- 3 tablespoons finely chopped flat-leaf Italian parsley
- 1 cup (240 ml) low-sodium chicken broth
- 1 teaspoon freshly ground black pepper, divided
- 2 cups (340 g) thawed frozen peas
- 1 teaspoon smoked paprika
- 1 teaspoon finely grated lemon zest
You might already have many of these ingredients in your pantry. Let’s dig into the preparation!
Step by Step Instructions
Step 1: Prepare the Chicken
Start by preheating your oven to 425°F (220°C). This helps to achieve that golden, crispy skin we all love.
In a large bowl, combine olive oil, garlic, 2 teaspoons of oregano, salt, and black pepper. Toss the chicken pieces in this mixture until they are well coated. Don’t hold back; get your hands in there!
Step 2: Prepare the Potatoes
Next, take your Yukon Gold potatoes and cut them into wedges. They should be similar in size for even cooking. In another bowl, toss the potato wedges with the remaining oregano, smoked paprika, and a pinch of salt for extra flavor.
Step 3: Assemble the Dish
In a large, oven-safe skillet or dish, arrange the potato wedges and then place the chicken pieces on top. This layering allows the chicken juices to flavor the potatoes as they cook.
Step 4: Pour in the Liquid
Now it’s time for the magic. Pour the dry white wine and chicken broth into the skillet, adding a splash of lemon juice. Also, nestle the butter cubes around the chicken and potatoes. The butter works wonders in creating a luscious sauce that will keep everything moist and flavorful.
Step 5: Roast in the Oven
Place your skillet in the oven and roast for about 45 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the potatoes should be fork-tender. If you’re taking a peek in the oven, don’t forget to take a whiff of that heavenly aroma!
Step 6: Add the Peas
In the last 10 minutes of cooking, sprinkle the thawed peas over the chicken and potatoes. This keeps them vibrant and fresh.
Step 7: Finish and Serve
Once the time is up, carefully remove the skillet from the oven. Let it rest for a few minutes. Then, sprinkle fresh parsley and lemon zest on top before serving.
Tips & Tricks
To make your Cooking Vesuvio experience even better, here are a few handy tips:
Use high-quality wine: Since the wine contributes significantly to the flavor, pick one that you enjoy drinking.
Fresh herbs: If you have access to fresh oregano and parsley, use them instead of dried for an extra layer of flavor.
Don’t overcrowd the pan: Give both the chicken and potatoes space to roast evenly. Use two pans if necessary.
Add more veggies: Feel free to include other vegetables such as carrots or bell peppers for extra color and nutrition.
Sauce it up: If you like a saucier dish, consider adding more chicken broth and wine for a brothier result.
Nutrition Information
Curious about the nutritional breakdown of this scrumptious dish? Here’s a general overview for one serving, assuming approximately 6 servings from the entire recipe:
- Calories: 420
- Protein: 30g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 4g
- Sodium: 500mg
Remember, these values can vary based on the specific ingredients and portion sizes used.
Can I Store Chicken Vesuvio?
Absolutely! Chicken Vesuvio stores wonderfully. Allow it to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to three days. For best results, I recommend reheating it on the stove or in the oven to maintain the texture of the chicken and potatoes.
What Can I Serve with Chicken Vesuvio?
Chicken Vesuvio is a standout on its own, but if you’re wondering what to serve with it, consider these options:
Mixed green salad with a light vinaigrette to complement the rich flavors.
Crusty garlic bread for that perfect scoop to soak up all the delicious sauce.
Steamed vegetables for added color and a nutritious punch.
Roasted asparagus drizzled with olive oil and lemon.
A glass of chilled white wine to elevate the dining experience.
Variations
One of the best things about Chicken Vesuvio is its versatility. Here are a few variations to make it your own:
Spicy Vesuvio: Add crushed red pepper flakes to the seasoning mix for an extra kick.
Mediterranean Style: Toss in Kalamata olives and sun-dried tomatoes for a twist on flavors.
Herb Explosion: Use fresh thyme and rosemary along with parsley for an aromatic profile.
Citrus Infusion: Add orange juice and zest for a refreshing burst of flavor.
Creamy Vesuvio: Stir in a touch of heavy cream at the end of cooking for a richer sauce.
Chicken Vesuvio
Ingredients
Equipment
Method
- Start by preheating your oven to 425°F (220°C). This helps to achieve that golden, crispy skin we all love.
- In a large bowl, combine olive oil, garlic, 2 teaspoons of oregano, salt, and black pepper. Toss the chicken pieces in this mixture until they are well coated. Don’t hold back; get your hands in there!
- Next, take your Yukon Gold potatoes and cut them into wedges. They should be similar in size for even cooking. In another bowl, toss the potato wedges with the remaining oregano, smoked paprika, and a pinch of salt for extra flavor.
- In a large, oven-safe skillet or dish, arrange the potato wedges and then place the chicken pieces on top. This layering allows the chicken juices to flavor the potatoes as they cook.
- Now it’s time for the magic. Pour the dry white wine and chicken broth into the skillet, adding a splash of lemon juice. Also, nestle the butter cubes around the chicken and potatoes. The butter works wonders in creating a luscious sauce that will keep everything moist and flavorful.
- Place your skillet in the oven and roast for about 45 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the potatoes should be fork-tender. If you’re taking a peek in the oven, don’t forget to take a whiff of that heavenly aroma!
- In the last 10 minutes of cooking, sprinkle the thawed peas over the chicken and potatoes. This keeps them vibrant and fresh.
- Once the time is up, carefully remove the skillet from the oven. Let it rest for a few minutes. Then, sprinkle fresh parsley and lemon zest on top before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use boneless chicken?
Yes, boneless chicken thighs or breasts work well, though I recommend cooking them for a shorter amount of time to avoid drying out.
Is this dish gluten-free?
Yes, this recipe can be made gluten-free as long as you ensure your chicken broth and wine are gluten-free.
Can I make Chicken Vesuvio in a slow cooker?
Absolutely! Brown the chicken and potatoes first, then transfer to a slow cooker with the rest of the ingredients. Cook on low for 6-8 hours.
What type of wine is best for cooking?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal, but remember, it should be something you’d enjoy drinking.
Can I freeze leftovers?
Yes, you can freeze Chicken Vesuvio. Allow it to cool down and then pack it in airtight containers. It’s best consumed within three months.
Conclusion
Chicken Vesuvio is more than just a meal; it’s an experience, a celebration of flavors and aromas that embody comfort and joy. From the tender chicken to the perfectly roasted potatoes smothered in a rich sauce, every bite feels like a warm embrace. Whether you’re whipping it up for family dinner or serving guests, this dish is sure to impress.
The recipe is straightforward and rewarding, making it a fantastic choice for any home cook. So roll up those sleeves, dive in, and get ready to savor every moment. Trust me, your taste buds will thank you.
