Chicago's Chicken Vesuvio Recipe

Chicago's Chicken Vesuvio is a classic dish that originated in Italian-American restaurants in Chicago. This flavorful chicken dish features tender chicken thighs cooked with potatoes and peas in a garlic and white wine sauce. The dish is topped with crispy golden brown potatoes and served alongside a side of green peas. It is a delicious and satisfying meal that is perfect for any occasion.

Ingredients

• 4 chicken thighs
• 1 lb baby potatoes
• 1 cup frozen green peas
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt, pepper, oregano, and thyme.
3. Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
4. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes.
5. Flip the chicken thighs and cook for another 5 minutes.
6. Remove the chicken from the skillet and set aside.
7. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
8. Deglaze the skillet with white wine and cook until the liquid reduces by half.
9. Add the chicken broth and potatoes to the skillet, stirring to coat them in the sauce.
10. Return the chicken thighs to the skillet, placing them on top of the potatoes.
11. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
12. While the chicken and potatoes are baking, steam the frozen green peas according to the package instructions.
13. Serve the Chicken Vesuvio hot, garnished with the crispy potatoes and green peas on the side.

Interesting Facts