I was an Executive Chef at an Italian restaurant for a few years as well as we made a version of this dish at another steakhouse that I was a chef at. Since it is such an iconic Chicagoan dish, it can be found at several restaurants in the area. Needless to say, I have made countless plates of this dish. I have made it with both bone in chicken and boneless breasts. I have made it with peas and without. Here is where I stand and what I have learned.
Bone in versus Boneless
You can make this dish either way. I prefer to use the bone in chicken as it lends more flavor to this dish. Especially because there are not many ingredients going in to this dish. Yet, boneless is a little healthier, quicker cooking and in general will please more folks. I recommend if you are cooking for those that like bone in chicken, take the extra time and use that.
Do you have to use peas?
I say YES! This is the difference between Vesuvio and lemon chicken or chicken with white wine sauce. This addition of these sweet, slightly crunchy little bites makes all the difference. I recommend using frozen peas in this dish as then you can make it all year long and always have the freshest peas. Yet, if it is Spring and fresh are in season, use those for sure.
Chef’s Tips-
Make sure you get a good crisp on the potatoes that you serve with this chicken. Also, make sure that you do not over cook and dry out the chicken.
Chicken Vesuvio
Ingredients
- 3 large russet potatoes about 2 1/4 pounds, scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
- 6 tablespoons extra-virgin olive oil
- 1 ½ teaspoons dried oregano
- 2 pounds bone-in skin-on chicken assorted pieces or you can use chicken thighs or boneless, skinless breasts
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 4 tablespoons unsalted butter cut into 4 slices
- 6 to 8 garlic cloves thinly sliced
- 1 ¼ cups chicken stock homemade if you have it. Low sodium if you are using a packaged
- ¼ cup dry white wine
- 1 cup fresh or frozen green peas
- ½ lemon juiced
- Chopped Italian parsley for serving
Instructions
- Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer; if they slightly overlap that is ok.
- Bake about 15 minutes, and then toss gently 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 total. You will finish cooking them with the chicken, but you want them to get crispy in the oven.
- While potatoes roast, prepare the chicken. Season the chicken with Kosher salt, freshly cracked black pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet,cast iron is great if you have it) heat the remaining 3 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.
- Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted, but not too browned and the garlic is fragrant and just begins to slightly brown, 2 to 3 minutes.
- Add the chicken stock and wine to the skillet and whisk, bring it to a simmer and cook for about 2-3 minutes.
- Add in 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.
- Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
- At the end of cooking, turn on the oven’s broiler and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Remove from the oven.
- 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 is perfect! ENJOY!
