Best 2 Italian Village Chicken Vesuvio Recipes
Escape into the heart of Italy with our delectable Italian Village Chicken Vesuvio, a flavorful journey that encapsulates the essence of authentic Italian cuisine. Savor the tantalizing aroma of roasted chicken infused with garlic, lemon, and a symphony of herbs, while the potatoes and bell peppers dance harmoniously on the side, absorbing the vibrant flavors of the chicken's juices. This dish is a culinary masterpiece that will transport you to the cobblestone streets of an Italian village, where food is celebrated as an art form. We present two enticing variations to tantalize your taste buds: the classic Vesuvio and the mouthwatering Vesuvio with pancetta. Immerse yourself in a culinary adventure that showcases the true essence of Italian home cooking, where simplicity and flavor reign supreme.
**Classic Vesuvio**: This recipe stays true to the traditional roots of Chicken Vesuvio, capturing the rustic charm of Italy. Tender chicken pieces bask in a symphony of garlic, lemon, herbs, and white wine, creating a delectable balance of flavors. Roasted potatoes and bell peppers accompany the chicken, absorbing the savory essence of the sauce, resulting in a delightful medley of textures and flavors.
**Vesuvio with Pancetta**: Embark on a culinary journey to the next level with our Vesuvio with Pancetta variation. This recipe adds a layer of smoky, savory goodness with the inclusion of pancetta. The pancetta's richness complements the chicken beautifully, while the additional herbs and spices elevate the dish to new heights. The potatoes and bell peppers continue to play their supporting role, soaking up the enticing flavors of the chicken and pancetta, leaving you with a dish that is both hearty and satisfying.
CHICKEN VESUVIO
No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it's a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.
Provided by Margaux Laskey
Categories dinner, weeknight, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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. (It's OK if some overlap). Bake, tossing gently once 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. (They'll finish cooking with the chicken.)
- While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 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 and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add 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. Turn on the oven's broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. 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.
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.
Tips:
- To achieve crispy potatoes, ensure they are evenly coated with olive oil and salt. You can also parboil them for a few minutes before roasting to help them crisp up.
- For a more flavorful dish, use a combination of chicken thighs and drumsticks.
- If you don't have white wine, you can substitute chicken broth or water.
- To make the sauce thicker, simmer it for a few minutes longer or add a cornstarch slurry.
- Garnish the dish with fresh parsley or basil for a pop of color and flavor.
Conclusion:
Italian Village Chicken Vesuvio is a classic dish that is easy to make and always a crowd-pleaser. The combination of tender chicken, crispy potatoes, and flavorful sauce is sure to satisfy everyone at the table. This dish is perfect for a weeknight meal or a special occasion. With a few simple tips, you can make this dish even more delicious. So next time you're looking for a flavorful and easy-to-make dish, give Italian Village Chicken Vesuvio a try!
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