Chicago Style Chicken Vesuvio
A classic Chicago dish, Chicken Vesuvio is a flavorful combination of roasted chicken, garlic, and potatoes, all cooked together in a white wine and olive oil sauce.
Ingredients - Serves 4
- Peas - 1 cup, frozen
- Potatoes - 4 large, quartered
- Salt and pepper - To taste
- Oregano - 1 tablespoon, dried
- Chicken broth - 1 cup
- White wine - 1 cup
- Garlic cloves - 6, minced
- Olive oil - 1/2 cup
- Chicken pieces - 8, bone-in, skin-on
Let's Get Started
- Preheat the oven to 375°F.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides.
- Add the garlic to the skillet and cook for another minute.
- Add the white wine, chicken broth, oregano, salt, and pepper to the skillet. Bring the mixture to a boil.
- Add the potatoes to the skillet, then transfer the skillet to the preheated oven.
- Roast the chicken and potatoes in the oven for about 45 minutes, or until the chicken is cooked through and the potatoes are tender.
- In the last 5 minutes of cooking, add the peas to the skillet.
- Serve the Chicken Vesuvio hot, with the sauce from the skillet poured over the top.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 600
- Fat: 30g
- Carbs: 40g
- Protein: 50g
- Sodium: 800mg
- Sugar: 5g
