Chicken Vesuvio
Chicken Vesuvio is a delicious Italian-American dish that originated in Chicago. It typically consists of bone-in chicken pieces, cooked with potatoes, garlic, white wine, and Italian seasonings. The dish is often garnished with peas and served with a flavorful sauce.
Ingredients
- 4 pounds chicken bone-in pieces (such as thighs, drumsticks, or a mix)
- 1.5 pounds potatoes peeled and cut into wedges
- 4 cloves garlic minced
- 1 cup white wine
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or roasting pan, heat the olive oil over medium heat.
- Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until browned on all sides, about 5 minutes per side. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and potatoes. Cook for about 5 minutes, stirring occasionally, until the potatoes start to develop a golden color.
- Add the white wine, dried oregano, dried basil, dried thyme, salt, and pepper to the skillet. Stir well to combine.
- Return the chicken to the skillet, nestling it among the potatoes. Pour any accumulated juices from the chicken over the top.
- Transfer the skillet to the preheated oven and bake for about 45-50 minutes, or until the chicken is cooked through and the potatoes are tender. The chicken's internal temperature should reach 165°F (74°C).
- If desired, during the last 5 minutes of cooking, sprinkle the frozen peas over the dish to warm them up.
- Once done, remove the skillet from the oven and let it cool for a few minutes.
- Serve the Chicken Vesuvio hot, garnished with the optional peas, and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 664kcal (33%)Carbohydrates: 20g (7%)Protein: 40g (80%)Fat: 45g (69%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 222mg (74%)Sodium: 183mg (8%)Potassium: 902mg (26%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 325IU (7%)Vitamin C: 25mg (30%)Calcium: 46mg (5%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
