Last Updated on July 9, 2024
The chicken Vesuvio recipe is named after Mt. Vesuvius, a volcano near Naples. It’s turned into a signature Chicago dish, that you will absolutely love.
This recipe is a delicious twist on the traditional Italian classic Chicken Vesuvio. The recipe is inspired by Italian cuisine, and it combines a unique selection of flavors, which makes this chicken recipe perfect for any occasion. It’s also an awesome way to get your kids to eat vegetables!
The yummy chicken Vesuvio recipe has been a favorite of many since they were young. It is easy to make, and the sauce is a breeze to prepare. We like to use rotisserie chicken in this recipe because it’s already cooked and is ready to go, but you can use any kind of chicken that you prefer.
Chicken Vesuvio Recipe
Ingredients
- 2 pounds bone-in, skin-on chicken pieces
- salt
- freshly ground black pepper
- ¼ cup olive oil
- 2 cups Yukon Gold potato wedges
- ½ onion, chopped
- 5 cloves garlic, sliced
- ⅔ cup dry white wine
- ⅔ cup chicken stock
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Italian seasoning
- 1 tablespoon butter, or more as needed
- ½ cup frozen peas
Directions
Step 1: Preheat the oven
Preheat your oven to 400 degrees F
Step 2: Season
Dry the chicken pieces well with paper towels and season them liberally with pepper and salt.
Step 3: Cook
Warm the olive oil in an oven-safe pan over medium heat and add the chicken pieces skin-side down. Cook the chicken for about 7 minutes until its skin is brown and crispy. Turn the chicken over and cook for another 5 minutes until golden brown on the other side. Set the chicken aside.
Add the potatoes, garlic, and onion to the pan and cook for about 7 minutes, or until the onion is translucent and the potato wedges are starting to brown nicely on the cut sides. Remove the vegetables, and keep them aside.
Step 4: Combine
Pour wine into the pan and cook until reduced to 1/2 its original volume. Scrape the chicken bits and other browned bits to deglaze the pan. Return the potatoes, onion, and garlic to the pan and add chicken stock, parsley, and Italian seasoning. Stir them to combine, and add the chicken pieces on top.
Step 5: Roast
Cover your pan and transfer it to a preheated oven. Roast for about 45 minutes or until the chicken is cooked through, and no longer pink in the center. You can use a thermometer to check if the chicken is fully cooked. It should read 165 degrees F.
Step 6: Make your gravy
Remove the chicken and vegetables and leave the liquid. Put the liquid on low heat and allow it to simmer. Add butter, salt, and pepper (to taste), and stir for the next 5 minutes. Add peas to your sauce and cook for a further 2 minutes.
Step 7: Enjoy!
Serve hot. Serve the chicken on top of potato wedges, with the sauce poured over the entire dish. Enjoy!
Chicken Vesuvio Recipe – 2
Ingredients
- 3 large russet potatoes (1-inch-wide wedges)
- 5 tablespoons extra-virgin olive oil
- 1 ½ teaspoons dried oregano
- 3 pounds bone-in, skin-on chicken thighs
- Kosher salt and black pepper (to taste)
- 4 tablespoons unsalted butter, cut into 4 slices
- 6 to 8 garlic cloves, thinly sliced
- 1 ¼ cups chicken stock
- ¼ cup dry white wine
- 1 cup fresh or frozen green peas
- ½ lemon, juiced
- Chopped Italian parsley, for serving
- Crusty bread, for serving
Preparation
Step 1: Preheat the oven
Heat the oven to 425 degrees F
Step 2: Season
In a baking dish, put potato wedges with olive oil and oregano. Season with salt and pepper, and spread the potatoes out in an even layer.
Step 3: Bake
Bake for 30 minutes while tossing them gently once halfway through the cooking until the edges start to brown. When the potatoes can be pierced through with a fork but are still quite firm, remove them and set them aside.
While the potatoes roast, prepare the chicken:
Step 4: Cook
Season the chicken with pepper, salt, and the remaining oregano. In a large pan, heat the remaining olive oil over medium heat until it simmers. Cook the chicken skin-side down for 10 minutes until it turns golden brown. Transfer the chicken to a plate.
Step 5: Melt
Reduce the heat to a medium-low, add butter and garlic to the pan and cook for 3 minutes; until the butter is melted and the garlic is fragrant and starting to brown.
Step 6: Simmer
Add the chicken stock and wine to the pan and bring it to a simmer. Cook for 2 minutes and add the peas.
Step 7: Combine
Pour this mixture evenly over the potatoes and gently stir to combine. Place the chicken on top of the cooked potato mixture the skin-side up. Drizzle any remaining chicken juices on top.
Step 8: Bake
Bake for 30 minutes or until the chicken is cooked through and the potatoes are tender. Turn on the oven’s broiler feature and broil for 2 minutes until the chicken skin turns golden brown and crisp. Drizzle with lemon juice and sprinkle the parsley on top.
Step 9: Enjoy!
Serve immediately, with plenty of the pan juices flowing over the chicken and potatoes. You can serve it with crusty bread on the side.
Final thoughts
The chicken Vesuvio recipe is one finger-licking recipe in Italian cuisine. You can serve this dish as an appetizer or main course. The aroma of this recipe will tantalize your taste buds and leave you wanting more. The simplicity of the ingredients makes the recipe easy to prepare and affordable. You can try this recipe with your friends and family members, and serve them a delicious meal.
Read more about English’s Fried Chicken Recipe
Frequently Asked Questions
What is Vesuvio Sauce Made of?
Vesuvio Sauce is made with a blend of sweet, spicy, savory and fresh flavors. It includes tomatoes, onion, garlic, spices, herbs, and a touch of wine. Vesuvio Sauce can be used on pasta, chicken, meat and fish. Use it as a dipping sauce or drizzle it over your favorite dishes.
What Does Vesuvio Mean in Food?
Vesuvio is Italian for Vesuvius. This refers to the volcano that erupted at the bottom of Lake Vesuvius in Italy in AD 79, destroying Pompeii.
| Preparation Time | Cook Time | Servings |
| 20 mins | 55 mins | 4 |
Chicken Vesuvio Recipe
Ingredients
- Ingredients
- 2 pounds bone-in skin-on chicken pieces
- salt
- freshly ground black pepper
- ¼ cup olive oil
- 2 cups Yukon Gold potato wedges
- ½ onion chopped
- 5 cloves garlic sliced
- ⅔ cup dry white wine
- ⅔ cup chicken stock
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Italian seasoning
- 1 tablespoon butter or more as needed
- ½ cup frozen peas
Instructions
- Directions
Preheat your oven to 400 degrees F
Dry the chicken pieces well with paper towels and season them liberally with pepper and salt.
Warm the olive oil in an oven-safe pan over medium heat and add the chicken pieces skin-side down. Cook the chicken for about 7 minutes until its skin is brown and crispy. Turn the chicken over and cook for another 5 minutes until golden brown on the other side. Set the chicken aside.
Add the potatoes, garlic, and onion to the pan and cook for about 7 minutes, or until the onion is translucent and the potato wedges are starting to brown nicely on the cut sides. Remove the vegetables, and keep them aside.
Pour wine into the pan and cook until reduced to 1/2 its original volume. Scrape the chicken bits and other browned bits to deglaze the pan. Return the potatoes, onion, and garlic to the pan and add chicken stock, parsley, and Italian seasoning. Stir them to combine, and add the chicken pieces on top.
Cover your pan and transfer it to a preheated oven. Roast for about 45 minutes or until the chicken is cooked through, and no longer pink in the center. You can use a thermometer to check if the chicken is fully cooked. It should read 165 degrees F.
Remove the chicken and vegetables and leave the liquid. Put the liquid on a low heat and allow it to simmer. Add butter, salt, and pepper (to taste), and stir for the next 5 minutes. Add peas to your sauce and cook for a further 2 minutes.
Serve hot. Serve the chicken on top of potato wedges, with the sauce poured over the entire dish. Enjoy!
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
