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Chicken Vesuvio

5 from 2 votes
Course: Main, Main Course
Cuisine: Italian
Keyword: chicken vesuvio, chicken vesuvio recipe, how to cook chicken vesuvio
Servings: 5 people
Author: Olive
A delicious Italian-American chicken recipe that doesn't take too long to make.
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Ingredients (click ingredient to buy it)


  • 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! :)


  • 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.
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