Chicken Vesuvio

I like to serve it with some crusty bread, and voila, my restaurant-worthy dinner is done in a snap, with hardly any fuss! As much as I love traditional, authentic Italian food, the immigrants who came to America sure came up with some great original dishes too. Chicken Scarpariello is amazing, and Sunday Gravy is one of our all time favorites. And let’s not forget American Chop Suey and Johnny Marzetti, two nostalgic classics.

What is Chicken Vesuvio?

Chicken Vesuvio is a savory one pot Italian-American dish featuring seared chicken thighs and potato wedges, bathed in a rich sauce of garlic, white wine, and chicken broth, and finished with peas, lemon juice, and fresh parsley. Like Shrimp de Jonghe, this dish finds its roots in Chicago. The exact beginnings of the dish remain a mystery, though it’s believed to have gained popularity thanks to the Vesuvio Restaurant during the 1930s. Wherever or whenever it originated, it sure is good!

Ingredient Needed

You can find the complete list with exact measurements in the recipe card at the end of the post. Here are the main components for chicken vesuvio:

Chicken – I use bone-in, skin-on thighs for their juiciness and flavor. You can also use a whole cut-up chicken, or remove the skin if you’re watching fat or calories. Potatoes – Yukon Gold are great for texture and ability to hold their shape. Feel free to use other varieties like red or russet potatoes. Aromatics – Garlic and shallots (or onion). Seasonings – I usually sprinkle in some Italian seasoning and red pepper flakes. But if I’ve got fresh herbs like oregano, basil, or thyme, I love to toss those in too. Flour – I use this to thicken the sauce. White Wine – I like dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc is ideal for the sauce. If you prefer a non-alcoholic option, use additional chicken broth instead. Chicken Broth or Stock – The base of the sauce. Peas – Frozen peas are convenient and add a fresh, sweet touch. Fresh peas can also be used when in season for an even brighter flavor. Lemon Juice & Parsley – The final touches.

How to Make Chicken Vesuvio

1. Pre-heat the Oven and Brown the Chicken: First, I preheat the oven to 400°F and adjust the rack to the middle level. Then, I heat up some oil and butter in my cast iron skillet or oven-proof dutch oven. I season the chicken with salt and pepper, and then I sear the chicken, skin side down, in the pan in a single layer. It cooks for about 4-5 minutes on each side, until it’s golden brown. Once it’s done, I take it out and set it aside. After that, I drain off any extra fat, but I keep about 2 tablespoons in the pan.
2. Cook the Potatoes: In that same pan, I cook the potato wedges until they’re golden brown, then remove them to a plate.
3. Create the Sauce: Next, I add the shallots to the pan, followed by the garlic, and sauté them until they’re fragrant. I sprinkle in some Italian seasoning and red chili flakes, stirring everything together. Then, I add the flour and mix until it’s lightly browned, which takes about a minute. After that, I pour in the white wine and let it cook for another minute. Later I stir in chicken stock and cook for a couple of minutes. 
4. Initial Bake: I season it with salt and pepper and then return the chicken and potatoes to the skillet. It bakes uncovered in the oven for about 30 minutes.
5. Add Peas and Finish: I add peas partway through baking and let everything bake for another 15 minutes.
6. Garnish and Serve: When serving, I squeeze some lemon juice over the dish and sprinkle it with fresh parsley

Alpana’s Tips

Sear the Chicken Properly: When I’m making this dish, I always make sure to sear the chicken properly. I heat up the skillet nice and hot before adding the chicken to get that crispy skin. It’s important to sear it until it’s golden brown, that’s what gives the dish its delicious depth of flavor. Don’t Overcrowd the Pan: I also make sure not to overcrowd the pan. Giving the chicken and potatoes enough space ensures they get properly browned. If they’re too close together, they might end up steaming instead of getting that nice sear, and we want them nice and crispy. Use the Right Potatoes: Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape. I avoid overly starchy potatoes, which may fall apart during cooking. Let it Rest: After taking the dish out of the oven, I let it rest for a few minutes. This helps the flavors to settle and the sauce to thicken slightly.

Try my version of Chicken Vesuvio… the perfect meal to gather around the table with, promising a great dinner and will leave everyone asking for seconds. Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more great meals, check out our hand picked collection of Dinner Ideas for Tonight.

Chicken Vesuvio, on our Gypsy Plate… enjoy!

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