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A classic Italian-American dish that hails from Chicago—Chicken Vesuvio is a truly perfect & simple dinner. Juicy chicken thighs nestled between melt in your mouth potatoes in a lemon garlic white wine sauce. Green peas are added to give a pop of color, flavor, and texture.
Table of Contents
- Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Chicken Vesuvio
- Tips & FAQs
- Recipe
- Check out these other great recipes!
Why You’ll Love This Recipe
Chicken Vesuvio is an Italian-American dish that hails from Chicago, Illinois. It’s name comes from a volcano in southern Italy, Mount Vesuvius, in which its said that after adding the white wine to the oil, it causes the dish to smoke like a volcano; while others suggest that it might’ve become popular because of a restaurant in Chicago called Vesuvio, which operated in the 1930s.
It’s a simple dish that contains on the bone chicken & roasted potatoes in a lemon garlic white wine sauce seasoned with oregano. Peas are added for texture and a pop of color and flavor. It does take some time to make, but it’s cheaper than buying the dish at a restaurant in Chicago. Yukon gold potatoes are used here because of its buttery nature and texture, but some recipes use russet potatoes, which is perfectly fine. Bone-in and skin-on chicken works well here since they are juicier than boneless, and gives the best kind of flavor. Using a light-style wine such as pinot grigio, pinot gris, or sauvignon blanc works best in this recipe—it doesn’t overwhelm the dish as a chardonnay would. The flavors all blend together to create a light and comforting dinner.
Ingredients for Chicken Vesuvio
- Bone-in & Skin-On Chicken Thighs: Traditional Chicken Vesuvio is made with a whole chicken that is broken into pieces, however I decided to use just the chicken thighs—it’s cheaper than a whole chicken nowadays.
- Yukon Gold Potatoes: Yukon golds are buttery in nature and have a soft texture, which works well with this dish and when roasted, it’s even better.
- Salt, Pepper, Oregano, Garlic Powder: The seasoning used for the chicken and the dish itself.
- Extra Virgin Olive Oil & Butter: Used to roast the potatoes and sear the chicken thighs. The combination of the two create a beautiful, crispy golden brown chicken skin, which all of the flavor comes from.
- Garlic Cloves: Instead of mincing, you’re going to be thinly slicing these. It gives a burst of flavor when simmering in a Dutch oven.
- Dry White Wine: As mentioned, it’s best to use a light style wine such as pinot grigio, pinot gris, or sauvignon blanc. You don’t want to overwhelm the dish, as a chardonnay would.
- Chicken Broth: The simmering liquid to bring everything together as it bakes in the oven.
- Frozen Peas: The ingredient that gives texture, flavor, and a pop of color. Peas are also a little sweet, so it works beautifully with the sauce.
- Freshly Squeezed Lemon Juice: You get the most flavor out of squeezed lemon juice! Don’t settle for the bottled juice; it won’t give you the same effect. This is a key ingredient to add vibrancy to the dish, so don’t leave it out.
Tips & FAQs
- Storage: Store in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish, as the sauce will separate.
- You can use a whole chicken for this dish if you wish. You will need to break down the chicken and increase the ingredients. Ingredient increases are as follows:
- 6 yukon gold potatoes, or 2 lbs baby gold potatoes
- 1/2 cup olive oil
- 1/4 cup butter
- 2 tsp dried oregano
- 8 garlic cloves
- 3/4 cup white wine
- 2 cup chicken broth
- 2 cups frozen peas
- 2 lemons, juiced
- Variations:
- Use russet potatoes instead of yukon gold. They crisp up better, but the texture is different and they’re not as flavorful as yukon golds.
- Add some artichoke hearts to the dish. It matches beautifully with the peas, lemon, and the other flavors. Artichoke hearts definitely adds some extra flavor and texture.
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Recipe
Chicken Vesuvio
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes (gold) cut into quarters, or 4 Yukon gold potatoes, cut into 1/2 inch chunks
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1/4 cup + 1 tbsp extra virgin olive oil, divided
- 2 tbsp butter
- 3 garlic cloves, thinly sliced
- 1/2 tsp dried oregano
- 1/3 cup dry white wine
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1 lemon, juiced
Instructions
- Preheat the oven to 425F. Prepare a baking sheet with aluminum foil, spray with nonstick spray.
- Toss together the potatoes and 2 tbsp olive oil, then season with salt & pepper. Spread evenly onto the baking sheet and bake for 20-25 minutes. You should be able to pierce with a fork, but it won’t be completely cooked through just yet. It’ll be golden brown on one side.
- In a large Dutch oven over medium heat, melt together the butter and remaining olive oil. Pat the chicken dry, then season with salt, pepper, and garlic powder. Sear the chicken, skin side down first, then sear the other side until golden brown 2-3 minutes per side. Transfer the chicken to a plate and set aside.
- Add the garlic and oregano to the Dutch oven and cook for 1-2 minutes until fragrant, stirring often. Deglaze the pan with the white wine & chicken broth, gently scraping any bits from the bottom.
- Return the chicken to the Dutch oven, along with any accumulated juices. Add in potatoes and peas.
- Transfer the Dutch oven to the oven; bake for 15-20 minutes until the internal temperature of the chicken reaches 170F, being careful not to temp near the bone. Stir in lemon juice and serve immediately.
Notes
Storage: Store in an airtight container in the fridge for up to 3 days. I do not recommend freezing this dish, as the sauce will separate.
You can use a whole chicken for this dish if you wish. You will need to break down the chicken and increase the ingredients. Ingredient increases are as follows:
- 6 Yukon gold potatoes, or 2 lbs baby gold potatoes
- 1/2 cup olive oil
- 1/4 cup butter
- 2 tsp dried oregano
- 8 garlic cloves
- 3/4 cup white wine
- 2 cups chicken broth
- 2 cups frozen peas
- 2 lemons, juiced
Variations:
- Use russet potatoes instead of Yukon gold. They crisp up better, but the texture is different and they’re not as flavorful as Yukon golds.
- Add some artichoke hearts to the dish. It matches beautifully with the peas, lemon, and other flavors. Artichoke hearts definitely adds some extra flavor and texture.
Nutrition Facts
Calories
647.72Fat (grams)
47.1 gSat. Fat (grams)
12.52 gCarbs (grams)
25.55 gFiber (grams)
3.77 gSugar (grams)
2.61 gProtein (grams)
27.5 gSodium (milligrams)
433.37 mgCholesterol (grams)
158.06 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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