Lovers of the Windy City, rejoice! One of Chicago’s most beloved dishes is Here. And man, oh man, is this easy Chicken Vesuvio good. It is hearty, garlicky, and classically Chicago. Pin it to your CHICKEN board to save for later! Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes! Even
Lovers of the Windy City, rejoice! One of Chicago’s most beloved dishes is Here. And man, oh man, is this easy Chicken Vesuvio good. It is hearty, garlicky, and classically Chicago.
Even if you don’t have any connection to the dish’s Chicago roots, everyone can enjoy this family-style Italian comfort food.”
Could a family meal get any easier?
Most locals have their own favorite chicken vesuvio Chicago restaurant. But this recipe is so moist and flavorful – dare I say as good any restaurant.
And of course, the best part about making it at home – you can sop up all that delicious butter, herb, and wine sauce from your plate (which you definitely shouldn’t try at a nice restaurant, BTW)! This recipe makes a lot of that pan sauce, so there is plenty to spoon lavishly over your chicken and potatoes.
3 tablespoons olive oil
1 (3-4 pounds) whole chicken cut into 8 pieces
1 1/2 pounds red-skinned potatoes halved
1 tablespoon fresh garlic roughly chopped
pinch dried red pepper flakes
3/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon dried Italian seasoning
8 ounces frozen artichoke hearts thawed and drained
2 tablespoons unsalted butter
1-2 tablespoons fresh chopped parsley
Preheat oven to 450 degrees.
Lay the chicken pieces out on paper towels, and dry. Generously season pieces with salt and pepper.
In an ovenproof pot, heat the oil over high heat. When the oil is hot, brown the chicken pieces in batches, in a single layer, until golden brown on all sides, about 10 minutes. Remove the browned chicken pieces to a bowl.
Brown the potatoes in the same pot, turning occasionally, until golden brown, about 10 minutes. Remove the potatoes to the bowl with the chicken.
Add the garlic and red pepper flake and saute for 1 minute. Add the wine and stir, scraping up all the brown bits from the bottom of the pot. Add the broth, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the chicken and potatoes back to the pot and stir to combine. Bring to a boil over medium-high heat.
Cover with a tight-fitting lid and bake in the preheated oven until chicken is cooked through 20-25 minutes.
Transfer chicken and potatoes to a platter, arranging decoratively. Add artichoke heart to the pot and cover and simmer over high heat, until they’re tender about 4 minutes. Reduce heat to low and add butter to the sauce. Adjust seasoning. Pour sauce over chicken and potatoes, sprinkle with parsley and serve.