Best 2 Classic Chicken Vesuvio Recipes

Indulge in the delectable flavors of Classic Chicken Vesuvio, a mouthwatering Italian-American dish that combines tender chicken with roasted potatoes and vibrant green peas. This iconic recipe, originating from the bustling streets of New York City, features juicy chicken pieces enveloped in a flavorful marinade, then roasted to perfection alongside golden-brown potatoes and peas. The result is a harmonious blend of savory chicken, crispy potatoes, and sweet peas, all enveloped in a tantalizing sauce. In this comprehensive guide, we present three variations of Chicken Vesuvio: the traditional recipe, a simplified version for busy weeknights, and a vegetarian alternative that caters to diverse dietary preferences. Get ready to embark on a culinary journey as we explore the delectable world of Chicken Vesuvio.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC CHICKEN VESUVIO

Classic Chicken Vesuvio image

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

Ingredients

10 skin-on, bone-in chicken thighs
1 ½ teaspoons dried oregano, divided
1 ½ teaspoons garlic powder, divided
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 tablespoon grapeseed oil, or more as needed
1 ½ pounds baby potatoes, halved
2 cloves garlic, minced
1 ½ cups white wine, divided
1 ½ cups chicken broth, divided
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup whipping cream
1 small lemon, juiced
1 cup frozen peas

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

CLASSIC CHICAGO CHICKEN VESUVIO

Classic Chicago Chicken Vesuvio image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup granulated sugar
Kosher salt
1 whole chicken (between 3 and 4 pounds), broken down into breasts, wings and thigh-leg pieces (leaving thighs and legs attached)
3 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
Freshly cracked black pepper
1 pound russet potatoes, cut into wedges
6 cloves garlic
1/2 cup dry white wine
Zest of 1 lemon plus juice of 1/2 lemon
4 tablespoons (1/2 stick) unsalted butter
1 cup frozen peas, thawed
1/4 cup fresh flat-leaf parsley, chopped

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.

Tips:

Use a whole chicken: A whole chicken provides more flavor and is more economical than using chicken parts.
Cut the chicken into 8 pieces: This will help the chicken cook evenly and reduce the cooking time.
Season the chicken generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to flavor the chicken.
Brown the chicken in a large pot: This will help to develop flavor and color.
Add the vegetables and cook until tender: The vegetables will add flavor and moisture to the dish.
Add the wine and broth: The wine will add a touch of acidity and the broth will help to keep the chicken moist.
Bring the mixture to a boil, then reduce heat and simmer: This will allow the flavors to meld and the chicken to cook through.
Serve the chicken with the vegetables and sauce: This dish is best served hot.

Conclusion:

Chicken Vesuvio is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of crispy chicken, tender vegetables, and flavorful sauce is sure to impress your family and friends. So next time you're looking for a delicious and easy weeknight meal, give Chicken Vesuvio a try!