I live in Chicago and love Chicken Vesuvio, The Italian Village which claims to have invented it serves it with peas in the sauce. Absolutely delicious, thank you 😊 🇮🇹
I was GM of Italian Village Restaurants in Chicago who developed this recipe. There is no lemon in this recipe. We would toss the chicken with olive oil, salt, pepper, rosemary and oregano. The chicken is seared on both sides and removed. Then the russet potatoes are cut in wedges and seasoned like the chicken and browned in the sauté pan. Chicken is added and then roasted in a preheated 425-450 degree oven. When juices run clear a hot spot is made in the middle of the pan and the garlic is added. Chopped garlic is cooked for a few minutes but not browned. White wine is then added and pan is deglazed for three minutes til sauce is viscous. Then chopped parsley is added. Chicken is then tossed in the sauce.
Twila Johnson the rosemary and oregano really make the dish. What we do is cut the chicken in half and marinate it overnight in black pepper, fresh rosemary and dried oregano. Then when an order comes up we cut it in four parts. Then follow my recipe. Deglazing then Pan with dry white wine is another important step.
msaad i am just giving the authentic recipe from the oldest Italian Restaurant in Chicago opened in 1927. Italian Village was the first Italian Restaurant to put chicken Vesuvio on the menu.
I never knew this was out of Chicago. I have eaten this dish for many years and Im surprised. Also, this dish tastes even better with lemon. Oh so delicious Thank you ATK
I made this dish last night and can tell you all that it was a hit. The flavors are surprisingly complex and it was fairly easy to make, although I had a lot of splattering on the stovetop to clean up. Since I'm cooking for two now, I will try it in a large skillet next time since there was a bit too much room in my large roasting pan for the five chicken thighs and four potatoes that I used. The pan sauce was great and there were no leftovers! Thanks for the recipe!
The thing I find most fascinating about al of ATK stuff is all of the SCIENCE behind everything! I love the detailed reasoning and explanations--can’t tell you how much it has enable me to hone my cooking skills over the years. Can’t get enough!
T Rae, I feel the same. I have their cookbook that covers every recipe for 22 seasons. It is an encyclopedia of recipes, taste tests, science and equipment reviews. It is the quintessential cookbook, no other is needed. I urge you to check it out! You will be so glad you did.
This is absolutely delicious 😋 I'm new to your channel and I'm so impressed, thank you for turning simple food into special easy dishes. Love your meatballs with cheese in the middle 😋
Hello! Thank you for this recipe. I've ordered the Vesuvio Potatoes via The Italian Village, Chicago. Now I will order the Chicken with it until I can master this classic recipe. All of you are seasoned "Pros" & "Winners" no doubt, so I will turn to you for advice. Grazie!
I'm making it right now. I don't have parsley hope basil will do. Chicken Vesuvio in California. I didn't get gravy but grease and burnt bits but the potatoes and chicken are delicious.
This recipe is fast and easy after getting over a small learning curve. The resulting sauce is liquid gold. We now triple the garlic and potato and double the wine amounts to get even more of it.
Btw, I cut the potatoes into wedges. I'm a purist. :). Plus more surface area to brown! Oh and I also added a pat of butter to emulsify in the sauce after I poured it into the gravy bowl. So I guess I'm also rebel! Anyway, amazing. Honestly better than Italian Village, which is a great restaurant(s).
FYI there is no lemon juice in chicken vesuvio. I’m from Chicago, no authentic Italian restaurant puts lemon juice. This sounds like an Olive Garden recipe.
G'day, I've been doing a chicken dish almost exactly the same as this for decades and I've never been to Chicago. I have been to Italy and this is a common variant of roast chicken pieces. The Italians love their crispy chicken and potatoes too. I don't know why the name 'Vesuvio' as there doesn't seem to be anything fiery in your recipe. While the same dish I've been doing for 30 years always includes dried or fresh chilies, giving a 'Vesuvio' effect. Could this be that some Italian folks settled in Chicago many years ago but gradually dropped the hot ingredients because of American tastes at the time. Or, is the name taken from a dish originating in Naples, not far from Vesuvius? I think the real origins of this dish could be a combination of the two possibilities I mentioned. Still, Chicago, be proud of your food's Italian heritage. Cheers, BH
Great recipe. If you’re avoiding carbs you can substitute whole cauliflower florets for the potatoes and they work OK, but I also tried frozen artichoke hearts last week and that worked surprisingly well. I was worried they’d dry out or burn, but they didn’t. I don’t bother chopping the cooked garlic - you can mash it with a press and it seems to work just as well.
OK. What I respect about this Cooking Channel is that they test the recipes and they perfect the recipes and they taste test the recipes and they get multiple input on the recipes. It’s a scientific approach to cooking. I’ve seen a lot of comments on here about adding peas to chicken Vesuvio. I can tell you the one thing that adding peas to this recipe is that it only adds inconsistency.
Hiya, Another great recipe that I am definitely going to make. One question though, I often see Yukon Gold being used but I live in England and can't get them, so what is the texture like please? Thanks very much and take care and stay well. ❤🇬🇧
The Yukon Gold is pretty much right in the middle between waxy and fluffy. I don't know if there's a direct equivalent, but King Edwards should be great for this.
Chicagoans don’t eat deep dish pizza, we eat pub style thin crust square cut pizza. Deep dish is for the tourists. I LOVE Vesuvio...will be making your version soon!
Folks from outside Chicago never put enough lemon in Vesuvio. Every Greek neighborhood restaurant I have been to here in Chicago, puts enough lemon in the sauce to almost make you pucker.
Could you cut the 2 ends off of each potato, then slice down the middle to create 2 flat-ended cylinders which you brown on both sides to increase the browning? The rounded ends of the potato's wont brown very well.
In Chicago large 80 count russet potatoes are used. Potatoes are peeled and cut on the bias in three pieces then cut again giving you 6 large angular wedges.
Two questions. First, if I cut the recipe in half for just two people, could it be done in a 12" skillet or 7 qt. Dutch oven? Secondly, my stove has a center griddle burner - would that work better than two burners if doing the recipe in the roasting pan as shown here, or do you really use and rely on the uneven distribution of heat by using two burners?
The reason it was browning so unevenly wasn't just that its on two burners, it's because that roasting pan was made of very thin metal and they didn't keep a lid on it and heat it slowly before adding the oil. Thicker roasting pan with lid or foil heated slowly. That way you can walk away from the chicken and do other things and not have to babysit it.
Born and raised in Chicago and this is not the Chicken Vesuvio that we have here. Maybe the flavor will be ok, but we serve it with peas and the potatoes are supposed to be sliced in wedges.
Never liked it with green peas, though that is definitely how they make it on Taylor Street (as well as at Harry Caray's). We used to get it at Salerno's Pizzeria (at their original 16th Street location in Berwyn)...they left out the peas but added onions. Add mushrooms, peppers and Italian sausage, and you had the Salerno's special. When I fix this at home, I prefer to garnish with capers and green onion if I have them on hand. I agree wedges is the way to go with the potatoes.
Just curious, why is the chicken cooked to 185-190 instead of 165? Is it not overdone? Does it have a better texture in this dish when cooked to that temperature? By the way, it looks delicious!
Adults generally don't want to make any mistake while learning anything new. They become concerned about what others will think and say and become stressed. They are too much conscious about their own EGO. The children , on the other hand , learn faster than adults, for the exact opposite reason. The nature of cooking as a skill is such that you are never perfect at the first try ( unless you are extremely lucky ). You make minor adjustments every time you cook the dish. In short , one learns by mistakes only in matters of cooking and learns which works and which doesn't , firsthand. The idea of time, temperature and ingredient ratio comes only after cooking for a long time. Same as MUSIC.
Wait: To avoid the strong garlic flavor then you can juice a lemon over a ramekin or saucer, then use a micro-plane grater across the top to drop the garlic into the juice right away?
She “re-engineered all wrong”. 1. Brown chicken in pan first. 2. No lemon. 3. Remove chicken and add seasoned potatoes/pearl onion till pan is nice and brown. 4. Add wine and deglaze pan. 5. Add potatoes and onion and sauce to chicken placed in oven pan. 6. Bake at 400 for 35 minutes. Remove from oven and add peas. 7. Bake an additional 10 minutes. Serve.
