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.
brown the potato wedges and garlic and the chicken pieces, set aside
deglaze the pan with wine, add chicken stock and put the chicken and potatoes back in the pan
simmer until chicken is tender and add frozen peas in the last few minutes of cooking.
serve hot with rice or crusty bread. Enjoy! 😊
- 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)
- 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! ♥