When folks think of Chicago, some foods that come to mind are hot dogs, pizza, Italian beef sandwiches, even cheesecake. Another one to add to the list is Chicken Vesuvio. I’m not particularly sure of the Chicago origins of this dish but what I can say is that it’s a flavorful chicken dish to enjoy. This is a one pot wonder in my book because the entire recipe is made in one pot, cooked in the Instant Pot and oven. Imagine crispy chicken with potatoes cooked with oregano, thyme, garlic and white wine. Add in some artichokes and finish it off with a buttery sauce that captures every bit of flavor cooked in the Instant Pot. If you haven’t tried this dish, now’s the time to take advantage of this recipe!
I’ve had chicken vesuvio at local restaurants and it’s such an aromatic dish. Unsurprisingly, the garlic and herbs really bring a delicious smell to the kitchen, especially when the white wine is introduced. To start off, the chicken is browned in a large dutch oven. After browning, the chicken is set aside and the potatoes jump into the pot with garlic and onions. The bottom of the pot is full of flavorful fond and it’s deglazed with white wine and chicken broth. Oregano and thyme is added and the chicken is brought back to the pot. Pressure cooking the chicken really makes the chicken tender and so flavorful. The artichokes are added towards the end just before serving and the finishing touch is the buttery sauce made with the renderings of the dish. Yummm….
3 tablespoons olive oil
4 chicken thighs with skin and bones (boneless, skinless chicken can be substituted)
Salt and freshly ground black pepper
1 1/2 pounds medium red-skinned potatoes, halved
4 large garlic cloves, minced
1 medium onion, chopped
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts, thawed
2 tablespoons unsalted butter
Plug in the IP with insert set in place.
Press SAUTE on the IP and add olive oil.
Season chicken with salt and pepper. When oil is hot, add the chicken pieces, skin side down, and cook without disturbing for about 8 minutes or until golden brown. Flip pieces over and cook another 5 minutes. You may need to do this in batches. Remove the chicken to a plate and set aside.
In the now empty IP, add the garlic and onions to the same pot and cook until softened.
Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes.
Add the wine and stir to scrape up any brown bits on the bottom of the pot.
Add the broth, oregano, and thyme. Return the chicken to the pot, nestling them on top of the potatoes.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 10 minutes on HIGH pressure. (If using boneless, skinless chicken breast, reduce the pressure cooking time to 7 minutes.)
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 10 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 10 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
When the display reflects L5:00 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Remove the chicken from the IP and transfer the chicken to a platter. Arrange the potatoes around chicken.
Press SAUTE on the IP and add the artichoke hearts to the sauce in the pot. Cook on SAUTE setting until the artichokes are tender, stirring often, about 4 minutes.
Press WARM on the IP and stir in the butter. Transfer the artichokes to the platter with the chicken and potatoes, pour the sauce over the dish and serve.