Chicago Style Chicken Vesuvio

Several times a year I fly to Chicago to visit my oldest daughter and her family. I miss them all so much and can’t wait for my visits to roll around so I can see my grandchildren, my great-grandson, and my sweet daughter and son-in-law. We all are true foodies and when I am there they take me to wonderful restaurants, delicatessens and amazing markets. It’s overwhelming to see an entire grocery store devoted to Italian or Polish food, and the take-out sections in many specialty shops almost leave me speechless..almost. I wish I could take a little bit of everything home with me. I can’t, of course, but I usually manage to tuck little packages of this and that into my suitcase each time I visit so I can experiment with some new ingredient or odd shaped pasta when I get home.

I’ve been an enthusiastic follower of Proud Italian Cook since I started blogging 3 years ago, and I’ve tried many of Marie’s wonderful recipes. She is an award winning Chicago blogger and when my daughter moved to the Midwest I became very interested in Marie’s posts about the city. We have followed her recommendations many times and have found little deli’s and restaurants around town that serve up excellent food with plenty of atmosphere to go along with it. Just before my trip east last April Marie wrote about Danny’s Cafe in Melrose Park. Take a look at their menu and there won’t be any question about why this restaurant was at the top of our list of places to visit. For a look at some of Danny’s specialties and a tour of Caputo’s Cheese Market click here. You won’t believe your eyes I guarantee it. Their deli case alone will knock your socks off. And I have NEVER seen so many different kinds of cheese under one roof ANYWHERE.


3 pounds bone-in, skin-on chicken pieces

Salt and pepper

Dried oregano

Granulated garlic

Potato wedges, about 4 russets or 6 reds

Equal parts white wine and chicken broth. Marie used 1-1/2 cups of each

10-12 whole garlic cloves

1 cup frozen peas


Chicago Style Chicken Vesuvio



Season chicken with salt, pepper, oregano and garlic.

Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.

Add garlic cloves to the skillet and cook until golden brown.

Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas the last 15 minutes of cooking.

Bake at 375F until chicken is cooked, about 1 hour and 15 minutes.