Chicken Vesuvio is an Italian-American classic, and one of the signature dishes from Chicago. Chicken thighs and potatoes braise in a decadent and flavorful white wine infused sauce.
Pair it up with some nice crusty bread, and you’ll have a restaurant-quality dinner with minimal hassle.
As much as we love traditional, authentic Italian food, the immigrants who came to America sure came up with some great original dishes too.
Why You’ll Love this Recipe
- Rich and Satisfying Flavors: The combination of golden-browned chicken, hearty potatoes, and sweet peas, all simmered in a flavorful broth, creates a wonderful blend of tastes.
- One-Pan Wonder: This recipe is a dream for anyone who loves minimal cleanup. Everything cooks in one pan, making both prep and cleanup a breeze.
- Perfect for Any Occasion: Whether it’s a weeknight dinner, a family gathering, or a special occasion, Chicken Vesuvio fits the bill. It’s hearty enough to satisfy a hungry crowd and elegant enough to serve at a dinner party.
- Nutritious and Wholesome: This dish is not only delicious but also provides a good balance of protein, carbs, and vegetables. It’s a well-rounded meal that is both filling and nourishing.
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!
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 – We 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 their buttery texture and ability to hold their shape. Feel free to experiment with other varieties like red or russet potatoes.
- Aromatics – Garlic and shallots (or onion).
- Seasonings – Italian seasoning and red pepper flakes. If you have fresh herbs on hand, like oregano, basil and thyme, feel free to use them.
- Flour – This is used to thicken the sauce.
- White Wine – A 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 – Fresh lemon juice and parsley are essential for adding a burst of freshness and color. They balance the rich flavors of the dish beautifully.
How to Make Chicken Vesuvio
1. Brown the Chicken: In a cast iron skillet or other oven-safe pan, sear the chicken on both sides until golden brown.
2. Cook the Potatoes: In the same pan, cook the potato wedges until they are golden brown.
3. Create the Sauce: Add shallots to the pan, followed by garlic, and sauté them. Stir in Italian seasoning and chili flakes, then flour. Add white wine and chicken stock.
4. Initial Bake: Return the chicken and potatoes to the skillet and bake in the preheated oven.
5. Add Peas and Finish: Add peas partway through baking. Finish baking until chicken is fully cooked.
6. Garnish and Serve: Before serving, add lemon juice and sprinkle with fresh parsley.
A Few Tips
- Sear the Chicken Properly: For a deliciously crispy skin, make sure your skillet is hot before adding the chicken. Sear the chicken until it’s golden brown, as this adds depth to the dish’s flavor.
- Don’t Overcrowd the Pan: When browning the chicken and potatoes, give them enough space. Overcrowding can lead to steaming rather than searing, reducing the crispiness.
- Use the Right Potatoes: Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape. Avoid overly starchy potatoes, which may fall apart during cooking.
- Deglaze the Pan: After cooking the chicken and vegetables, use the white wine to deglaze the pan. This step helps to incorporate all the flavorful bits stuck to the bottom of the pan into the sauce.
- Let it Rest: Allow the dish to rest for a few minutes after taking it out of the oven. This helps the flavors to settle and the sauce to thicken slightly.
Leftovers and Storage
Allow the leftover chicken to cool to room temperature before storing. Store the leftovers in an airtight container. It can be refrigerated for up to 3-4 days. It can also be frozen for up to 2-3 months.
When ready to eat, reheat the chicken thoroughly. If it’s refrigerated, you can reheat it in a microwave, oven, or on the stovetop. If it’s frozen, it’s best to thaw it in the refrigerator overnight before reheating.
When reheating, you may need to add a little water or broth if the sauce has thickened too much. This will help bring back the original consistency of the sauce.
Chicken Vesuvio… the perfect meal to gather around the table with, promising a delightful culinary experience that will leave everyone asking for seconds.
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Chicken Vesuvio, on our Gypsy Plate… enjoy!
- 2 Tbsp butter
- ½ Tbsp olive oil
- 6 bone-in, skin-on chicken thighs (see note 1)
- salt to taste
- pepper to taste
- 4-5 medium Yukon Gold potatoes, cut into wedges
- 2 shallots( or 1 medium onion), sliced
- 6 garlic cloves, finely chopped
- 2 tsp Italian seasoning
- ½ tsp red chili flakes
- 2 Tbsp all purpose flour
- ½ cup dry white wine (see note 2)
- 1½ cups chicken broth
- 1 cup frozen peas
- 1 Tbsp lemon juice
- 2 Tbsp fresh parsley, finely chopped
- Preheat oven to 400°F and set the rack to the middle level.
- Heat oil and butter in a cast iron skillet or oven proof dutch oven. Season chicken with salt and pepper. Sear the chicken skin side down in the pan in a single layer. Cook for 4-5 minutes per side, or until chicken is golden brown. Plate it out and set aside. Drain excess fat, reserving 2 tablespoons in the pan.
- Add potato wedges with a little salt and pepper and cook for 5-6 minutes until golden brown. Remove to a plate.
- In the same pan, add sliced shallots and sauté for 3-4 minutes. Add chopped garlic and sauté for a minute.
- Add in Italian seasoning and red chili flakes. Mix well. Stir in flour until lightly browned, about 1 minute. Add white wine and cook for a minute.
- Stir in chicken stock and cook for a couple of minutes. Add salt and pepper to taste. Return chicken and potatoes to the skillet. Bake uncovered for 30 minutes.
- Add peas and bake for another 15 minutes. Add lemon jucie and fresh parsely when serving.
- A whole cut up chicken can be used instead. Boneless thighs work great also.
- Use dry white wines like pinot grigio, chardonnay, or sauvignon blanc. More chicken stock can be used as a non-alcoholic substitute.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 524Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 178mgSodium 623mgCarbohydrates 41gFiber 5gSugar 5gProtein 37g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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