Recipe Chicken Vesuvio

Chicken Vesuvio is a classic Italian-American dish that originated in Chicago. It’s a flavorful and hearty meal that’s perfect for any occasion. Here’s our take on this beloved dish, as well as some unique and delicious variations to try.

Classic Chicken Vesuvio

Ingredients:

4 chicken thighs
4 chicken legs
4 large potatoes, peeled and quartered
1 cup frozen peas
1/2 cup white wine
1/2 cup chicken broth
1/4 cup olive oil
5 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried thyme
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F.
Season the chicken with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook until browned on both sides, about 8 minutes.
Transfer the chicken to a baking dish.
Add the potatoes, peas, garlic, oregano, rosemary, and thyme to the skillet.
Cook for 5 minutes, stirring occasionally.
Add the wine and chicken broth and bring to a simmer.
Pour the mixture over the chicken in the baking dish.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are tender.

Lemon Garlic Chicken Vesuvio

Ingredients:

4 boneless, skinless chicken breasts
4 large potatoes, peeled and quartered
1/2 cup frozen peas
1/4 cup olive oil
4 cloves garlic, minced
1/4 cup lemon juice
1/4 cup chicken broth
1 tablespoon dried oregano
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F.
Season the chicken with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook until browned on both sides, about 8 minutes.
Transfer the chicken to a baking dish.
Add the potatoes, peas, garlic, and oregano to the skillet.
Cook for 5 minutes, stirring occasionally.
Add the lemon juice and chicken broth and bring to a simmer.
Pour the mixture over the chicken in the baking dish.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are tender.

Spicy Chicken Vesuvio

Ingredients:

4 chicken thighs
4 chicken legs
4 large potatoes, peeled and quartered
1 cup frozen peas
1/2 cup white wine
1/2 cup chicken broth
1/4 cup olive oil
5 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon red pepper flakes
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F.
Season the chicken with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook until browned on both sides, about 8 minutes.
Transfer the chicken to a baking dish.
Add the potatoes, peas, garlic, oregano, rosemary, thyme, and red pepper flakes to the skillet.
Cook for 5 minutes, stirring occasionally.
Add the wine and chicken broth and bring to a simmer.
Pour the mixture over the chicken in the baking dish.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are tender.

No matter which variation you choose, Chicken Vesuvio is a delicious and satisfying meal that’s perfect for any occasion. Serve it with a side of crusty bread and enjoy!