Chicago-Style Chicken and Potatoes 

dude actually ur one of the best western cooking channel, keep the hard work and good luck 👍

Really nice Dish👍☘️..But as I'm an bit of an Veggie Loon' I think I wld also like some diced carrots&those tiny Onions . And ur 'Judge' most def has a important role to play!!👍 Great Job!

secret to Chicago restaurant vesuvio is granulated garlic on chicken after it is browned before oven

I lived in Chicago almost my whole life, made Chicken Vesuvio many times, had no idea it was a local Chicago dish!

still can't find the written recipe...don't see 'show more' on desktop.

I agree. The only pricey things Jim uses are the oil & cheeses. Those two things have to be good or the meal doesn't taste the same. Everything else is either already in our kitchens or is easy & cheap to find.

@@dee_dee_place I'd add panchetta and guanciale to that list, but apoart from that, I agree. I mean that's the thing, you don't need fancy ingredients if you know some basic cooking tricks. Like in this video: Get a good sea on the meatr, use the oven to concentrate flavor, melt some cold butter into sauces to make them thick and glossy. It's as easy as that.

Don't use Great Value spices. A recent study found ghat they're full of toxic things like cadmium and lead and other dangerous non-food fillers.

Love that...what a sweet kid!!

Thank you!

James’ test is my favorite part…recipes are good too! 😂🍕

@@SipandFeast Awesome Professor. The end test by James is always really nice. I'm waiting for eleven out of ten. I've scored some there. Beauty.

Thank you and so happy you all enjoyed!

Flanno haha

In spite of my very best efforts, there are literally no cooking techniques in the world that can save me from my sloppy self; I HAVE to wear a bibbed apron. Can’t wait to try this dish. Thanks Jim and James.

Thank you and really appreciate the comment! So happy you're enjoying the recipes!

Lots of rosemary!!

Thank you so much for your comment and for watching!

The mashed potatoes sound like a great idea!

Now you know haha.

🤣 haha!

Haha. Thank you!

Thank you for that comment, and thank you for watching!

You're right. I just learned that recently and have been misprouncing for all these years!

The alcohol boils off.

Thank you so much. It's possible the bitterness could be from the lemon, but yes, overcooking garlic can cause that as well.

Thank you! No, I'm not a professional chef but worked in several food establishments when I was younger.

made the comment cuz I think you'll really love it

Wine adds additional flavor to the dish. That said, you can substitute with chicken stock if you don't like the taste the wine imparts.

Thanks! The dish originated in Chicago back in the 1930's and was named after Mt Vesuvius. But yes, I've seen the Sopranos lol.

@@SipandFeast Hence my LOL at the end.

If I ever sold merch, I think I could come up with an idea or two haha.

@@SipandFeast Flannel aprons and chef hats, please 😁

Thanks! Such a great dish.

Which Gaito's? Downers Grove?

@@celyda2 I did go to the one in Downers Grove once but frequented the one in New Lenox which was close to our home.

@@gabimarie8 .....Michael and Jane Stern published a book of Harry Caray's restaurant recipes. It has a number of Chicago food favs including Vesuvio chicken.

@@msr1116 thanks so much for the info!

Great idea!

Thanks so much!

Thanks and welcome to the channel!

LOL…cute comment 🤣! Enjoy your trouble!

@@beccafitz22 Thank you! Happy Friday... Sending hugs 🤗🤗

Thanks so much!

I really appreciate that.

For sure. Figured it was worth mentioning. I'll take the solid 9.

YES! That is a GREAT tip! ...... About a week ago I burned my hand doing that exact thing. 1st degree burn on all 4 fingers and palm. I wish that on no one. Be well and be safe.

Absolutely. Trying to get non Chicago people to understand this can be exasperating. Growing up 70s and 80s, Jefferson Park NW side, never had deep dish, barely knew of its existence. Love deep dish too, especially Malnatis, but, as you say, thin, thin crust "tavern" style was it out in the neighborhoods

Deep dish and cracker crust are both chicago style pizzas, what are you talking about?

I might give it a try. I definitely need to do an Italian beef sandwich at some point as well.

It's not the same thing, for sure, but when I'm missing Chicago thin crust here in Philadelphia I'll order a greek-style pizza and have them cut it into squares. Out there, Aurelios was my favorite...I wish it were here, but pizza styles only migrate to the south and west, it would appear.

@@uzi316 I grew up on the NW side, Montrose and Cicero. Had NO deep dish in the area except Suparossa on Central. Was not a big thing, most neighborhood joints only had thin crust. Had to go downtown or out to Lincolnwood to find deep dish, 70s 80s. Way it was. I never had deep dish until I was 17-18 years old. Yes, both are Chicago styles, but for many years, tavern style was dominant by far. Over time, deep dish has become the thing because of national exposure on travel and cooking shows, and for those of us of a certain age who actually grew up in the city, it has taken on a touristy aspect. Not what was common to us our whole lives, just another thing that was unique to the city, like our dogs and beef. Was definitely not common at one time

I can see why. Such a great dish!

Lol. I love my flannels.

Funny thing is, even the loggers out here in the PNW don't really wear flannel anymore...

Thanks so much!

Al and Sam, love it!

Cooking the potatoes separately is where I was going wrong (recipe from a VERY wellknown but now defunct cooking magazine) . And the skin always turned flabby.

@@Roheryn100 I've had that issue too!!...I like that he roasted separately...High temp/bottom rack for the crispiness. Jimmy added close to end...and kept combined ingredients mostly dry oven...adding sauce at end. I've done all saute first than oven finished...I like the texture here!!

@@michaelsabin8681 So glad it wasn’t just me ! 🤣