Chicago's Chicken Vesuvio

Chicken Vesuvio is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, roasted with garlic, onion, and Yukon gold potato wedges sopped in white wine. Served with the lovely pan sauce and peas. Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 306 Calories

Ingredients

• ¼ cup olive oil
• 1 tablespoon Italian seasoning
• 2 tablespoons chopped fresh parsley
• ½ onion, chopped
• salt and freshly ground black pepper to taste
• ⅔ cup dry white wine
• 5 cloves garlic, sliced
• ½ cup frozen peas
• 1 tablespoon butter, or more as needed
• ⅔ cup chicken stock
• 2 pounds bone-in, skin-on chicken pieces
• 2 cups Yukon Gold potato wedges

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.

Step 2

Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.

Step 3

Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.

Step 4

Pour wine into the skillet and cook until reduced to 1/2 volume while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

Step 5

Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with a oven-safe lid.

Step 6

Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 7

Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.