Chicken Vesuvio

Name: Chicken Vesuvio
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges; 5 tablespoons extra-virgin olive oil; 1 1/2 teaspoons dried oregano; 3 pounds bone-in, skin-on chicken thighs (about 8 thighs); Kosher salt and black pepper; 4 tablespoons unsalted butter, cut into 4 slices; 6 to 8 garlic cloves, thinly sliced; 1 1/4 cups chicken stock; 1/4 cup dry white wine; 1 cup fresh or frozen green peas; 1/2 lemon, juiced; Chopped Italian parsley, for serving; Crusty bread, for serving

Recipe from La Scarola

Adapted by Margaux Laskey

Updated May 19, 2020

Total Time: 1 hour
Rating: 4(4,273)
Comments: Read comments

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce. —Margaux Laskey

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Ingredients

Yield:4 to 6 servings

3large russet potatoes (about 2¼ pounds), scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
5tablespoons extra-virgin olive oil
1½teaspoons dried oregano
3pounds bone-in, skin-on chicken thighs (about 8 thighs)
Kosher salt and black pepper
4tablespoons unsalted butter, cut into 4 slices
6 to 8garlic cloves, thinly sliced
1¼cups chicken stock
¼cup dry white wine
1cup fresh or frozen green peas
½lemon, juiced
Chopped Italian parsley, for serving
Crusty bread, for serving

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Preparation

Step 1
Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and ½ teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It’s OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
Step 2
While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
Step 3
Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
Step 4
Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

Ratings

4 out of 5

4,273 user ratings

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Comments

Johnny Ventura5 years ago

1. Heat oven to 425 degrees. First toss the potato wedges (steak fries) 3 -4 tablespoon olive oil and 1/2 teaspoon oregano; season with salt and pepper into a plastic bag. Then spread the potatoes out in an even layer (its O.K. if some overlap) using non stick aluminum foil on a sheet pan. Roast, tossing gently once halfway through cooking, about 30-35 minutes transfer to big serving plate. 2. While potatoes roast, prepare the chicken: Coat chicken using plastic bag w/ olive oil and season the c

Johnny Ventura5 years ago

chicken with salt, pepper and the remaining 1 teaspoon oregano. (use convection oven at 325 degrees), cook the chicken until it is golden brown (about 20-25 minutes), turn midway if needed and transfer the chicken to the serving plate. 3. Add butter and garlic a skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine (white or Marsala to the skillet bring to a simmer and cook for 3-4 minutes. (add pe

jalevine5 years ago

If you have the time, this can be a one pot meal. I have a large cast iron square pan that holds 6-8 thighs. Any cooking pot that can go under a broiler will work. I roasted the potatoes, removed, browned the chicken, removed and sauteed garlic w/butter and deglazed the pan. Put all back together and roasted for another 45 minutes, including broiling. I prepared the peas separately so they retained a bit of al dente. From a previous note, this is a perfect Sunday supper.

Patricia1 week ago

I added rinsed green and Kalamata olives at the end instead of peas. It was really good, I boiled the olives for 5 minutes to get some of the brine off before adding them to the chicken

Gatrell1 week ago

La Scarola is a terrific restaurant. While the layout and ambiance aren't primo, the menu items and service are, and that's why we go to restaurants. How many times have you been to a good looking place with lots of space, but the food was so-so and/or overpriced? La Scarola antithesis of this. And there is some street parking. Win win. Go for it!

Hal1 week ago

Sap the olive with butter and the oregano with parsley and its French. Either way it's gotta be good.

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