Chicken Vesuvio is an Italian-American dish which originated from Chicago, Illinois. It was named after Mt. Vesuvius, a volcano in Italy.
This dish has chilies hence the name but it’s not really that spicy hot, although I guess you could make it so if you want to. It is delicious so full of flavor with minimum effort to make.
It is typically finished in the oven but I prefer to cook it entirely over the stove with medium low heat/fire, simmer until the chicken is tender.
Tip: EVOO is quite expensive so I would suggest that you don’t use it when browning the chicken pieces since it will give out it’s own oil especially with the skin on, it can be quite a lot so I feel a need to discard most of it and replace it with good evoo and continue on with the recipe.
![chicken_vesuvio_1](https://www.latestrecipes.net/wp-content/uploads/2021/08/chickenvesuvio1-800.jpg)
brown the potato wedges and garlic and the chicken pieces, set aside
![chicken_vesuvio_2](https://www.latestrecipes.net/wp-content/uploads/2021/08/chickenvesuvio2-800.jpg)
deglaze the pan with wine, add chicken stock and put the chicken and potatoes back in the pan
![chicken_vesuvio_3](https://www.latestrecipes.net/wp-content/uploads/2021/08/chickenvesuvio3-800.jpg)
simmer until chicken is tender and add frozen peas in the last few minutes of cooking.
![chicken_vesuvio_recipe](https://www.latestrecipes.net/wp-content/uploads/2021/08/chickenvesuviorecipe2-800.jpg)
serve hot with rice or crusty bread. Enjoy! 😊
Chicken Vesuvio
Equipment
Ingredients
- Olive Oil extra virgin
- 4 pcs Potato medium size / each cut lengthwise into 6 fat wedges / starchy
- Salt to taste
- Black Pepper to taste
- 12 cloves Garlic crushed
- 2 pcs Red Chili Pepper Flakes
- 1 tbsp Oregano dried / use fresh if you have some / or marjoram
- 1 pc Bay Leaf dried
- 8 pcs Bone-in Chicken I like to use thigh parts our favorite
- 1 cup Dry White Wine light beer is a good substitute
- 1 cup Chicken Stock
- 1 handful Frozen Peas
- 1 tablespoon Butter optional
- ½ cup Flat Leaf Parsley finely chopped (optional)
Instructions
- Place a roasting pan on the stovetop over a couple of burners.
- Heat up about ½ cup of extra virgin olive oil, a shallow layer over medium-high heat.
- When oil is hot, add in potatoes.
- Season liberally with salt and pepper.
- Cook until golden brown on cut sides about 10 minutes.
- Add the garlic, chili flakes, oregano and bay leaf to the browned potatoes.
- Cook for about 3-4 minutes more, turning occasionally.
- Transfer potatoes out of pan.
- Heat up about 1 tablespoon cooking oil.
- Season chicken liberally with salt and pepper then brown well on both sides.
- Discard some oil if you think you have to much in the pan.
- Pour wine to deglaze the pan.
- Add chicken stock and scatter potatoes, garlic and chilies back in.
- Bring to a boil then lower heat/fire and let it simmer until chicken is tender.
- Add peas and butter towards the end of cooking, stir, taste and adjust seasoning if necessary.
- Serve hot with rice (our preference) or with crusty bread as Rachel Ray suggested. Enjoy! 🙂
IF YOU WANT TO FINISH IT IN THE OVEN:
- Prior to cooking, preheat oven to 375ºF.
- After deglazing and putting the potatoes and garlic back in the pan.
- Transfer to oven and roast 35-40 minutes.
- Add peas and butter in the last few minutes.
- Stir to combine.
- Top with lots of parsley and serve with bread for mopping.
♥ Have a nice day! 🙂 GOD Bless! ♥