The origin of chicken vesuvio is vague named after Mount Vesuvius, the volcano in Campania, Italy. The dish first appeared on the menu at Vesuvio, a well-known restaurant in Chicago. Some believe the chef was from Naples, others felt that cooking the chicken resulted in the skillet to smoke like a volcano on the verge of erupting. Now, popular at every Italian-American restaurants in the windy city with Chicagoans claiming it as their own.
Simple and easy to make at home, the chicken is first cooked in a smoking pan on the stove then, transferred into the oven to roast until tender. Hearty with the addition of potatoes and peas. Best enjoyed with a crusty bread to mop up, that sings the flavours of the delicious sauce consisting of olive oil, white wine and chicken stock. A knob of butter and lemon juice incorporated at the end to enhance, while thickening the sauce. This awesome classic one-skillet meal is quick and perfect for busy weeknights or lazy weekends.
Simple and easy to make at home, the chicken is first cooked in a smoking pan on the stove then, transferred into the oven to roast until tender. Hearty with the addition of potatoes and peas. Best enjoyed with a crusty bread to mop up, that sings the flavours of the delicious sauce consisting of olive oil, white wine and chicken stock. A knob of butter and lemon juice incorporated at the end to enhance, while thickening the sauce. This awesome classic one-skillet meal is quick and perfect for busy weeknights or lazy weekends.
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Chicken Vesuvio
(Serves 4)
Ingredients:
1 whole chicken
6 medium-sized potatoes (halved with skin-on)
1 cup green peas (frozen)
6 large cloves of garlic (chopped)
3/4 cup white wine
1 cup chicken stock
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon lemon juice
freshly cracked black pepper
handful fresh parsley (chopped)
1 tablespoon butter
3 tablespoons extra-virgin olive oil
salt
Method:
Cut the tail off and the chicken into 4 or 8 pieces leaving the skin on. Wash, drain well, season with salt and freshly cracked black pepper. Reserve the backbone for stock.
Wash potatoes, season with salt and freshly cracked black pepper.
Preheat oven to 400 F or 200 C.
In a skillet, heat oil to smoking on high flame. Sear the chicken pieces until the skin is golden brown on both sides. Transfer to a plate.
There will be enough oil left in the skillet. Then, add the potatoes cut-side down first. Once potatoes are brown on both sides, push them to one side and cook the garlic.
Pour the white wine, stock, rosemary and thyme. Spread the potatoes around and place seared chicken pieces in between.
Transfer skillet to the oven and cook for 25 minutes or until chicken and potatoes are done. Remove in a serving platter leaving the sauce in the skillet.
On medium-high flame, heat sauce adding peas at this time, which will cook in a couple of minutes. Stir in butter to thicken and give the sauce a glossy finish. Check for seasonings, add lemon juice and salt. Pour sauce with peas over the chicken and potatoes.
Garnish with chopped parsley and serve hot with crusty bread.
Note:
(Serves 4)
Ingredients:
1 whole chicken
6 medium-sized potatoes (halved with skin-on)
1 cup green peas (frozen)
6 large cloves of garlic (chopped)
3/4 cup white wine
1 cup chicken stock
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon lemon juice
freshly cracked black pepper
handful fresh parsley (chopped)
1 tablespoon butter
3 tablespoons extra-virgin olive oil
salt
Method:
Cut the tail off and the chicken into 4 or 8 pieces leaving the skin on. Wash, drain well, season with salt and freshly cracked black pepper. Reserve the backbone for stock.
Wash potatoes, season with salt and freshly cracked black pepper.
Preheat oven to 400 F or 200 C.
In a skillet, heat oil to smoking on high flame. Sear the chicken pieces until the skin is golden brown on both sides. Transfer to a plate.
There will be enough oil left in the skillet. Then, add the potatoes cut-side down first. Once potatoes are brown on both sides, push them to one side and cook the garlic.
Pour the white wine, stock, rosemary and thyme. Spread the potatoes around and place seared chicken pieces in between.
Transfer skillet to the oven and cook for 25 minutes or until chicken and potatoes are done. Remove in a serving platter leaving the sauce in the skillet.
On medium-high flame, heat sauce adding peas at this time, which will cook in a couple of minutes. Stir in butter to thicken and give the sauce a glossy finish. Check for seasonings, add lemon juice and salt. Pour sauce with peas over the chicken and potatoes.
Garnish with chopped parsley and serve hot with crusty bread.
Note:
- Whole chicken can be substituted with bone-in chicken thighs or drumsticks.
- To prepare chicken stock, boil chicken backbone with some water, a bay leaf, one celery stalk, one onion and one carrot. Ensure to chop the vegetables. Strain and use the stock. Prepare soup with the rest.
