This Chicken Vesuvio is a delicious, classic Chicago dish with tender, bone-in chicken, a white wine sauce, peas, onions, garlic and roasted potatoes. Tons of flavor! Made all in one pot, cleaning up is easy!
What Is Chicken Vesuvio?
Chicken Vesuvio is an Italian Dish originating in Chicago. With tastes and aromas of Southern Italy, it’s definitely a dish that will catch your attention! It usually features skin-on, bone-in chicken, a white wine sauce, peas and roasted potatoes. You start by searing the chicken and the potatoes to give them a nice crispy, golden brown outside. Then you make your white wine sauce in the same pan. They put your potatoes and chicken back in your pan and finish it off in the oven.
How To Make Chicken Vesuvio
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
- VEGETABLE OIL – Used to sear our chicken and potatoes. You can use Extra Virgin Olive Oil if you’d rather.
- CHICKEN – We used an assortment of bone-in chicken pieces: legs, thighs and chicken breasts. But you just use the breasts or just the thighs, etc… Whatever you have a preference for. A lot of people like to just use chicken thighs because the cook so tender.
- SALT AND BLACK PEPPER – To taste.
- POTATOES – We used Russet Potatoes. No need to skin them. Just make sure you scrub them well. Some people also use New Potatoes, halved.
- ONION – Chopped. We used yellow onion for it’s milder, sweeter flavor. But you can use red onion if you’d like.
- GARLIC – You’ll add these with your potato wedges. Your kitchen will smell amazing. We minced ours up. But if you want to just peel the garlic cloves and leave them whole in this recipe, you can.
- WINE – You’ll want a dry, white wine. Sauvagnon Blanc, Pinot Grigio or even a dry Chardonnay will work.
- CHICKEN BROTH – Or vegetable broth.
- ITALIAN SEASONING –
- BUTTER – We use unsalted butter. But if you want to use salted, just make sure you use less salt later.
- FROZEN PEAS – No need to thaw them.
Can You Use Boneless Skinless Chicken Breast for Chicken Vesuvio?
Yes. You sure can. You may need to add a little cooking time. Just make sure the internal temperature is at least 165 degrees.
Storage, Leftovers and Freezing
You can store your leftovers in an airtight container in your refrigerator. It should stay good in your fridge for about 4-5 days. This dish reheats fine in the microwave.
I would not freeze leftover Chicken Vesuvio.
Notes, Tips and FAQs
- DEGLAZE PAN – One secret to unlocking some extra flavor is to use a wooden spoon to scrape up all the brown bits from searing the chicken and potatoes when you start making your white wine sauce.
- PAT CHICKEN DRY – One way to get extra crispy chicken skin is to pat them as dry as possible before adding them to your skillet.
- EXTRA CRISPY SKIN? – If your skin and potatoes aren’t crisping up as much as you’d like, you can take the foil off of the pan for the last couple minutes of cooking.
- CAN YOU MAKE WITHOUT WINE? – Obviously, most, if not all of, the wine will cook out of this dish. But if you want to omit the wine, you can. Just add a little more chicken stock.
- GARNISH – Garnish with a little chopped parsley for flavor and color.
- SUB PORK CHOPS? – You can use this same recipe for bone-in pork chops to change things up a little bit!
We hope you enjoy this Chicken Vesuvio Recipe! Please let us know how it turns out in the comments section below. Happy Eating!
- 1/4 cup vegetable oil
- 2 lbs bone in skin on chicken pieces
- salt and pepper
- 3-4 russet potatoes cut into wedges
- 1/2 cup chopped onion
- 2 tablespoons minced garlic
- 2/3 cup dry white wine
- 2/3 cup chicken broth
- 1 tablespoon Italian seasoning
- 1 tablespoon butter
- 1/2 cup frozen peas
- Preheat oven to 400.
- Add oil to a large oven-proof skillet and place chicken, skin side down in the pan. Season with salt and pepper.
- Heat over medium high heat, about 5-7 minutes on each side until skin is browned and crispy. Remove from pan and set aside.
- Add potatoes, onion and garlic to pan and cook for an additional 5-6 minutes, stirring frequently. Remove from pan.
- Add wine and cook until reduced to half.
- Add broth and return potato/onion mixture to pan. Add seasoning and stir.
- Place chicken on top and cover with foil.
- Bake for 45 minutes or until chicken is no longer pink and internal temperature measures 165.
- Remove foil and stir in butter and peas until hot. Serve immediately.