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    Chicken Vesuvio

    Chicken Vesuvio is a true Italian-American classic, and one of the signature dishes from Chicago. I love simmering tender chicken thighs and potatoes in a luscious sauce infused with white wine. Let me tell ya, it turns out delicious every single time!

    I like to serve it with some crusty bread, and voila, my restaurant-worthy dinner is done in a snap, with hardly any fuss!

    Chicken Vesuvio is a restaurant-quality dish from Chicago, where chicken a potatoes braise in a flavorful sauce, along with the final addition of peas.

    As much as I love traditional, authentic Italian food, the immigrants who came to America sure came up with some great original dishes too.

    Chicken Scarpariello is amazing, and Sunday Gravy is one of our all time favorites. And let’s not forget American Chop Suey and Johnny Marzetti, two nostalgic classics.

    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!

    Bowl full of this famous chicken dish from Chicago.

    Ingredient Needed

    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 – I 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 texture and ability to hold their shape. Feel free to use other varieties like red or russet potatoes.
    • Aromatics – Garlic and shallots (or onion).
    • Seasonings – I usually sprinkle in some Italian seasoning and red pepper flakes. But if I’ve got fresh herbs like oregano, basil, or thyme, I love to toss those in too.
    • Flour – I use this to thicken the sauce.
    • White Wine – I like 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 – The final touches.

    Chicken Vesuvio Recipe

    1. Pre-heat the Oven and Brown the Chicken: First, I preheat the oven to 400°F and adjust the rack to the middle level.

    Then, I heat up some oil and butter in my cast iron skillet or oven-proof dutch oven. I season the chicken with salt and pepper, and then I sear the chicken, skin side down, in the pan in a single layer.

    It cooks for about 4-5 minutes on each side, until it’s golden brown. Once it’s done, I take it out and set it aside. After that, I drain off any extra fat, but I keep about 2 tablespoons in the pan.

    2. Cook the Potatoes: In that same pan, I cook the potato wedges until they’re golden brown, then remove them to a plate.

    3. Create the Sauce: Next, I add the shallots to the pan, followed by the garlic, and sauté them until they’re fragrant. I sprinkle in some Italian seasoning and red chili flakes, stirring everything together. Then, I add the flour and mix until it’s lightly browned, which takes about a minute. After that, I pour in the white wine and let it cook for another minute. Later I stir in chicken stock and cook for a couple of minutes. 

    Chicken and potatoes added into the sauce.

    4. Initial Bake: I season it with salt and pepper and then return the chicken and potatoes to the skillet. It bakes uncovered in the oven for about 30 minutes.

    Peas being added in.

    5. Add Peas and Finish: I add peas partway through baking and let everything bake for another 15 minutes.

    Final product, after cooking.

    6. Garnish and Serve: When serving, I squeeze some lemon juice over the dish and sprinkle it with fresh parsley

    Serving of vesuvio in a bowl, garnished with parsley and lime wedges.

    Alpana’s Tips

    • Sear the Chicken Properly: When I’m making this dish, I always make sure to sear the chicken properly. I heat up the skillet nice and hot before adding the chicken to get that crispy skin. It’s important to sear it until it’s golden brown, that’s what gives the dish its delicious depth of flavor.
    • Don’t Overcrowd the Pan: I also make sure not to overcrowd the pan. Giving the chicken and potatoes enough space ensures they get properly browned. If they’re too close together, they might end up steaming instead of getting that nice sear, and we want them nice and crispy.
    • Use the Right Potatoes: Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape. I avoid overly starchy potatoes, which may fall apart during cooking.
    • Let it Rest: After taking the dish out of the oven, I let it rest for a few minutes. This helps the flavors to settle and the sauce to thicken slightly.
    Chicken Vesuvio is a restaurant-quality dish from Chicago, where chicken a potatoes braise in a flavorful sauce, along with the final addition of peas.

    Try my version of Chicken Vesuvio… the perfect meal to gather around the table with, promising a great dinner and will leave everyone asking for seconds.

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more great meals, check out our hand picked collection of Dinner Ideas for Tonight.

    Chicken Vesuvio, on our Gypsy Plate… enjoy!

    More great chicken recipes:
    Marry Me Chicken
    Chicken Chasseur
    Coca Cola Chicken
    Chicken Provencal
    Fricase de Pollo
    Chicken Puttanesca
    Peri Peri Chicken

    Featured image for chicken vesuvio recipe.

    Chicken Vesuvio

    Yield: 5-6 servings
    Prep Time: 10 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 10 minutes

    My Chicken Vesuvio is a restaurant-quality dish from Chicago, where chicken a potatoes braise in a flavorful sauce, along with the final addition of peas.


    • 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


    1. Preheat oven to 400°F and set the rack to the middle level.
    2. 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.
    3. Add potato wedges with a little salt and pepper and cook for 5-6 minutes until golden brown. Remove to a plate.
    4. In the same pan, add sliced shallots and sauté for 3-4 minutes. Add chopped garlic and sauté for a minute.
    5. 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.
    6. 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.
    7. Add peas and bake for another 15 minutes. Add lemon jucie and fresh parsely when serving.


    1. A whole cut up chicken can be used instead. Boneless thighs work great also.
    2. Use dry white wines like pinot grigio, chardonnay, or sauvignon blanc. More chicken stock can be used as a non-alcoholic substitute.
    3. Leftovers: 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.
    4. When reheating, I add a little water or broth if the sauce has thickened too much. This helps bring back the original consistency of the sauce.

    Nutrition Information
    Yield 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    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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