Make Chicken Vesuvio, A Recipe for True Garlic Lovers (2024)

Chicken Vesuvio is an Italian-American restaurant classic that just happens to be a one-pan meal you can easily make at home. Who could say no to crispy chicken thighs, potato wedges, and peas drizzled in a lemony garlic white wine sauce?

Chicken Vesuvio serves up a starch, vegetable, and sauce along with the protein, so you don’t need much else to make a complete dinner. But if I want to really make this a special meal, I always like a crisp escarole salad with an easy vinaigrette and crispy panko sprinkled on top.

Origins of Chicken Vesuvio

Depending on who you ask, chicken Vesuvio originated in Chicago in the 1920s, 30s, or 60s, at one of three different Italian restaurants. Possibly it’s named after the volcano Vesuvius in Southern Italy, because of the way the steam rises when the wine is added to the hot pan.) Or it could be because the way the chicken pieces are piled on top of the potatoes suggests a mountain on the plate. Either way, the Windy City got lucky.

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The Best Wine for Chicken Vesuvio

Most people say you shouldn’t cook with a wine you wouldn’t drink, as the heat will only enhance the undesirable flavors. But you don’t have to buy an expensive bottle; most middle of the road brands are perfectly drinkable.

Look for a wine that’s dry and crisp with a little acidity. Popular choices include the more neutral pinot grigio or a sauvignon blanc that skews a little grassier. And don’t worry, the alcohol burns off long before you sit down to eat. For those of you who prefer to cook without wine, a non-alcoholic wine or low-sodium chicken broth is a fine substitute. You may need to add a splash more lemon juice to make up for the acidity from the wine so taste and adjust until it suits you!

A Guide to White WineREAD MORE:

Boost the Flavor in Your Chicken Vesuvio

Some recipes call for smashing the garlic into the sauce or grating fresh garlic in at the end for a final sharpness, but I like not only the ease of thinly slicing the cloves, but it also keeps the sauce preparation simple. It’s still plenty garlicky, but a little more mellow.

I use the zest as well as the juice of the lemon. The zest boosts the lemon flavor, while the juice provides the acid for the sauce. It’s also a zero-waste kitchen tip!

Another flavor boost comes from browning the potatoes in the chicken fat after crisping the skin. You may not need to add additional oil, but even if you do, the potatoes will soak up plenty of chicken-y flavor.

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Can You Use Another Cut of Chicken?

Original versions of chicken Vesuvio call for a quarter of a chicken, separated into the bone-in chicken breast and leg quarter. I like using thighs not only for their deeper flavor,because they are more forgiving if you overcook them. It’s also easier to get the same cut of meat cooked to a uniform doneness.

But should you prefer the leaner chicken breast, or you happen to have drumsticks on hand, you’ll just need to be mindful of the internal temperature—when your chicken reaches 165°F for breasts and 180 to 185°F for drumsticks, it’s fully cooked through.

An Easy Meal, but Not a Make-Ahead One

Once it sits overnight in the fridge, the crispy skin gives way to a disappointing flabbiness. If you do need to store any leftovers, simply remove the skin the next day, and reheat both the chicken and potatoes in a microwave-safe container covered loosely with a lid to prevent splattering until heated through.

You could also reheat in the oven in a baking dish covered with foil. It wouldn’t hurt to drizzle with some fresh lemon juice after you reheat as the lemon flavor will fade overnight.

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More Weeknight Chicken Recipes

  • Easy Chicken Yassa
  • Classic Chicken Provencal
  • Sicilian Skillet Chicken
  • Chicken Fried Rice
  • One Pot Chicken and Orzo

Chicken Vesuvio

Prep Time10 mins

Cook Time60 mins

Total Time70 mins

Servings4 servings

Ingredients

  • 1 tablespoon olive oil

  • 4 skin-on bone-in chicken thighs, excess fat and skin trimmed (about 1 3/4 pounds)

  • 2 teaspoons kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning the potatoes

  • 2 large russet potatoes, skin on, cut into 1/2-to-3/4-inch wedges

  • 1 tablespoon unsalted butter

  • Cloves from 1 head garlic, peeled and thinly sliced

  • 1 teaspoon dried oreganoorItalian seasoning

  • 3/4 cup dry white wine

  • 3/4 cup frozen peas(not defrosted)

  • Finely grated zest of 1 lemon (about 1/2 teaspoon)

  • 1 tablespoon lemon juice

  • About 1/4 cup chopped fresh flat-leaf parsley leaves

Method

  1. Put the oven rack in the middle and preheat the oven to 400°F.

  2. Season the chicken:

    Sprinkle the chicken with 1 1/2 teaspoons of the salt and 1/2 teaspoon pepper.

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  3. Cook the chicken:

    Heat a 12-inch cast-iron pan gradually over medium-low heat until it’s good and hot, about 10 minutes. (This may seem like a long time, but the pan is over medium-low during this time, and the payoff is nice and crispy golden-brown skin.)

    Then turn the heat up to medium-high and add the oil. Place the chicken in the pan, skin-side down. Cook without moving until the skin develops a nice brown crust (you’ll have to peek from time to time, gently lifting the chicken without tearing the skin, until it releases from the pan), 8-10 minutes.

    Remove to a plate. The chicken isn’t cooked through yet, so don’t worry. It goes in the oven with the potatoes later on.

    Tip

    You’re going to want to use a splatter screen if you have one.

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  4. Cook the potato wedges:

    If there isn’t about 2 tablespoons of fat in the pan, add a little more oil. Otherwise, add the potato wedges and sprinkle with remaining 1/2 teaspoon salt and a pinch of pepper.

    Stir to coat with and arrange in the skillet flat side down. Cook until they turn light to golden brown. Flip as they brown, about 8 minutes total. Remove to another plate. The potatoes will also finish cooking when they go in the oven with the chicken.

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  5. Make the sauce:

    Turn the heat to medium-low and add the butter, garlic, and dried oregano or Italian seasoning. Cook, stirring, until the garlic is fragrant but doesn’t turn brown, about 30 seconds.

    Add the wine and frozen peas and bring to a simmer, about 20 seconds.

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  6. Add potatoes and chicken into the sauce:

    Turn off the heat, return the potatoes to the pan, and turn to coat in the sauce. Then arrange the chicken on top, skin-side up, and drizzle any juices left behind on the plate around the potatoes.

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  7. Bake the chicken and potatoes:

    Place the pan in the oven and bake until the potatoes and chicken are cooked through, with the chicken reaching an internal temperature of 180 to 185°F, about 30-35 minutes, depending on the size of the thighs. The chicken will deepen in color and the potatoes will be tender.

  8. Finish and serve:

    Drizzle with the lemon juice, and sprinkle with the lemon zest and parsley before serving.

    This dish is best eaten the day you cook it. Refrigerate leftovers in a tightly covered container for 3-4 days.

    Did you love the recipe? Leave us stars below!

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Nutrition Facts (per serving)
695Calories
30g Fat
63g Carbs
47g Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories695
% Daily Value*
Total Fat 30g38%
Saturated Fat 9g46%
Cholesterol 216mg72%
Sodium 966mg42%
Total Carbohydrate 63g23%
Dietary Fiber 11g39%
Total Sugars 12g
Protein 47g
Vitamin C 130mg652%
Calcium 134mg10%
Iron 6mg31%
Potassium 1687mg36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Make Chicken Vesuvio, A Recipe for True Garlic Lovers (2024)

FAQs

What is Vesuvio sauce made of? ›

Vesuvio sauce typically includes tomatoes, olive oil, garlic, onions, basil, oregano, and sometimes a hint of red pepper flakes for a touch of heat. The combination of these ingredients creates a rich and flavorful sauce that is perfect for pasta dishes.

What city is famous for its chicken Vesuvio? ›

Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp.

What is the Vesuvio style in cooking? ›

Chicken Vesuvio is a one-pan dish made with golden and crisp bone-in chicken pieces, roasted with garlic, onion, and potatoes, served with a lovely pan sauce and peas. Named after the volcano Mt. Vesuvio near Naples in Italy, it has become a signature Chicago dish that you'll absolutely love!

What is the meaning of chicken Vesuvio? ›

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy.

What is the national sauce of Italy? ›

Commonly known around the world as spaghetti bolognese, in its authentic form 'Ragu alla Bolognese' is recognised as the national dish of Italy. Its origin can be traced back to Imola, a town near the city of Bologna, where a recipe was first recorded in the 18th century.

Which is the most famous chicken dish in the world? ›

Butter chicken (Murgh makhani)

What is chicken cilicia? ›

Cinnamon-spiced chicken with raisins, chickpeas and almonds were listed to describe Chicken Cilicia, my favorite on La Méditeranée's four-roll platter.

What US city is known for its hot chicken? ›

Hot chicken (or Nashville hot chicken) is a type of fried chicken that is a local specialty of Nashville, Tennessee, in the United States.

What is the meaning of Vesuvio? ›

Origin:Italian. Meaning:Near Vesuvius. Vesuvio is a boy's name of Italian origin. It means “near Vesuvius” and refers to Mount Vesuvius, a volcano that erupted near Naples in Italy, encapsulating the city of Pompeii for generations to come.

What are the two different styles of cooking in France? ›

The 3 Classes of French Cuisine: Haute Cuisine, Provincial Cuisine, and Nouvelle Cuisine. French cuisine has a storied past and a global reputation for excellence. While the nuances are vast, three main classes stand out: Haute cuisine, Provincial cuisine, and Nouvelle cuisine.

What is a Dubarry in cooking terms? ›

The culinary term Dubarry indicates a variety of dishes made with cauliflower, which is covered with white sauce and grated cheese. It was named after Madame Jeanne Bécu, Comtesse du Barry, who was the official mistress of the ill-fated king, Louis XV.

Who invented chicken Vesuvio? ›

There is no uniform agreement on the origins of Chicken Vesuvio. The Chicago Food Encyclopedia says it may have first appeared on a menu in the 1930s at a Loop restaurant called Vesuvio (though it couches the claim with “Chicken Vesuvio is so simple it seems likely to have been served elsewhere before…”).

What is yellow chicken in France? ›

A yellow chicken is fed with Corn, so it gets its yellow color skin and meat from the yellow corn. A white chicken is normally fed with wheat and cereals. They are both good chicken, with no difference in quality but a slight difference in flavor.

What is the old French word for chicken? ›

From Old French poulet.

What is pasta Vesuvio? ›

Named after the still-active volcano on whose slopes the city of Napoli was built, Vesuvio is a short curly pasta common to the southern region of Campania. Each piece has numerous nooks and crannies that make it a great match for a chunky sauce like the Neapolitan-style ragù in this recipe.

What is Fra Diavolo sauce made of? ›

Fra diavolo is a tomato-based sauce that gets its flavor mostly from olive oil, garlic and oregano—but what sets it apart from similar sauces is the recipe's heavy use of chilies or red pepper flakes, which delivers the infamous heat.

What is Panera signature sauce made of? ›

Panera Signature Sauce is a creamy, tasty sauce you'll find at Panera Bread restaurants. It's great on sandwiches! This yummy sauce has mayonnaise, Dijon mustard, honey, lemon juice, paprika, and garlic powder. To make it at home, just mix these ingredients until smooth, add salt and pepper, then chill for 30 minutes.

What is fricassée sauce made of? ›

What is fricassee sauce made of? Most chicken fricassee recipes include a sauce that is creamy and flavorful. It's often made of chicken broth, butter, heavy cream, garlic, and lemon juice. Fresh herbs such as dill, parsley, rosemary, or thyme may be added.

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