CHICAGO'S CHICKEN VESUVIO
This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
- Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.
- Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top.
- Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 12.2 g, Cholesterol 81.4 mg, Fat 16.4 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 4 g, Sodium 174.4 mg, Sugar 1.4 g
CLASSIC CHICKEN VESUVIO
This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
- Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
- Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
- Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
- Bake in the preheated oven for 1 hour.
- During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
- Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.
Nutrition Facts : Calories 616.8 calories, Carbohydrate 30.5 g, Cholesterol 157.1 mg, Fat 33.6 g, Fiber 4.6 g, Protein 36.9 g, SaturatedFat 12.8 g, Sodium 859.2 mg, Sugar 3.4 g
CHICKEN VESUVIO
Traditionally prepared Vesuvio utilizes both the stovetop and oven and dirties multiple pans. This recipe streamlines the classic dish.Unknown Source
Provided by Lynnda Cloutier
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp. oil in large nonstick skillet over medium high heat til just smoking.
- 2. Cook chicken til golden brown on both sides, about 5 minutes flipping halfway through. Transfer chicken to plate. Heat remaining 1 tbsp. oil in skillet mover medium heat till shimmering.
- 3. . Cook potatoes, cut side down til golden brown, about 7 minutes. Stir in garlic, rosemary, oregano and 1/2 tsp. salt and cook til fragrant, about 30 seconds. Stir in the broth and wine, scraping up any browned bits. Return chicken, along with any accumulated juices, to skillet. Bring to a simmer, cover and cook til thickest part of breast registers 160 to 165 on instant read thermometer and the potatoes are tender, about 10 to 15 minutes. Transfer chicken and potatoes to serving platter and tent loosely with foil.
- 4. Increase heat to medium high and cook til sauce is reduced to 1 cup, about 5 minutes. Stir in peas and cook til heated through about 1 minute. Off the heat, whisk in the butter and lemon juice and season with salt and pepper to taste. Pour sauce over chicken and potatoes to serve. Serves 4
CLASSIC CHICAGO CHICKEN VESUVIO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved.
- Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight.
- Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
- Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry.
- Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside.
- Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes.
- Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately.
CHICKEN VESUVIO (ITALIAN BAKED CHICKEN AND POTATOES)
Chicken Vesuvio is a classic one skillet Italian-American recipe for baked chicken with potatoes, peas, white wine sauce, and seasonings.
Provided by Sommer Collier
Categories Main Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.
- In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.
- Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.
- Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.
- Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.
- Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.
- Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.
Nutrition Facts : ServingSize 2 pcs, Calories 450 kcal, Carbohydrate 75 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 2734 mg, Fiber 11 g, Sugar 7 g
CLASSIC CHICAGO CHICKEN VESUVIO
In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy...like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.
- Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.
- Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.
- Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.
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- Dry the chicken breasts with a paper towel, then season with salt and pepper. In a large, non-stick skillet, heat 1 tablespoon of oil over medium-high heat until it just smokes. Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through. Transfer the chicken to a plate and keep warm.
- In the same skillet, heat the remaining 1 tablespoon of oil over medium heat until it shimmers. Place the potatoes in the skillet, cut side down, and cook until golden brown, about 7 minutes. Stir in the garlic, rosemary, oregano, and 1/2 teaspoon of salt, and cook until fragrant, about 30 seconds. Stir in the broth and deglaze the pan with the wine, scraping up any brown bits on the bottom of the pan.
- Return the chicken to the pan, along with any juices. Bring to a simmer and cook until the thickest part of the chicken breast is done, or registers 165 degrees on a thermometer. Transfer the chicken and the potatoes to a serving dish and tent with foil.
- Increase the heat to medium-high, and cook the sauce until it reduces to about 1 cup, approximately 5 minutes. Stir in the peas and cook until heated, about 1 minute. Turn off the heat and whisk in the butter and the lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes and serve.
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- Add potatoes to pan; sauté 6 minutes or until lightly browned. Return chicken and whole garlic cloves to pan. Add remaining 1/2 teaspoon salt, broth, white wine, fresh oregano, and minced garlic cloves; bring to a simmer.
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