Chicken Vesuvio was first created by the Italian Village restaurant in Chicago, I think it dates back to the 1930's, Gene and Georgetti's likes to take credit for it but it didn't show up on their menu until the 1940's. Pearl onions and lemon juice are not part of the original recipe but make a nice addition. Chicken broth was also not part of the original recipe but I think it needs it to complete the sauce. Some Chicago restaurants add a little roux to the sauce for thickening. Balducci's restaurant in Chicago sells their Vesuvio sauce in a jar, however, they don't sell it online, if you ever go to Chicago you can find their sauce at Caputo's and Casey's grocery stores. If you make this recipe with boneless skinless chicken dust the chicken in a little AP flour before frying. Vesuvio sauce is also good over pan seared Halibut.
@@TFT-bp8zk I have a best friend from New Jersey, he used to work for the Sinatra family, I used to work for Lamborghini, the message I have for you is what Marco Masini wrote a song about, the name of the song is Vaffanculo.
@@heystarfish100 I recall seeing Balducci's Marsala and Piccata sauce on the shelf but I always went for the Vesuvio sauce. I make my own chicken Marsala sauce using Pellegrino Marsala wine, it has the best flavor sweet or dry, the cheap Marsala wine from California taste really bad. I don't know which Marsala wine Balducci's uses in their sauce, Sicilian or California, on my next trip back to Chicago I'll buy more of their finishing sauces to try. For Balducci's Vesuvio sauce they list the ingredients on the label, I've made my own sauce but it wasn't as good, I made more sauce and let it rest in the fridge for two or three days, it tasted better. The secret to many store bought sauces is that they've been canned or jarred and have been resting for a few months before you bought it, during those few months all the flavors slowly meld together. Ten or Twelve years ago the Rosebud restaurant was making their own version of Chicken Vesuvio, they didn't use russet potatoes, they boiled medium sized red potatoes for 20 to 25 minutes just until the potato skin started to split. Then they chilled the potatoes in the fridge, when an order for Chicken Vesuvio came in they would put a couple cold pre cooked red potatoes in the deep fryer, the skin would become crispy and the center would warm up to serving temp, then finish it with some Kosher salt. Rosebud would also add several roasted garlic cloves to the dish which to me is like candy. However, I've noticed recently that Rosebud has changed their Chicken Vesuvio recipe to match what other restaurants make.
Thank you for making this! My dad used to rave about this dish when we lived outside Chicago. When we moved to Florida, it was the dish he missed the most. He has passed but would love to make this for my mom to see how close it is to what they remember. You’re the best!!!
Well done Sammy. REALLY enjoying the departures from tacos, burritos, and burgers. They're good too, but with this and the peposo... you're upping your game... and, in turn... mine as well! THANKS! PS... JUST made the Buffalo grilled cheese last night. Crazy good, and it was a hit.... WOW is it rich though. Stay awesome.
Absolutely love the content! Top quality in every aspect! From camera angles, light, recipes to die for but made easy and of course the wonderful personality! True pleasure to watch 👍
Sam, this dish is beautiful. It sounds delicious but it looks fantastic 😋 it's food art 🎨 😋 Thank you for the great ideas all the time. I love to cook, and new dishes are always fun! Have a great week everyone 😁👊🏼❤️
Good morning fan. Question for you. I get some replies back from Sam saying he’s got a price and to reply back on telegram. Just want to know it’s not a scam, feel a little afraid to reply. Have you received some too or has anyone and do you know it’s legit. I’m also a big fan. But just don’t want to be scammed. Sorry for texting you. A Sam fan🙌🏻 Thanks
1st I wanna say how you always make my day whenever I watch your video with your vibes. I would love to have a video that goes just goes in depth on how you store all these ingredients and maybe you could set aside some of your most important items in your kitchen
Yes, many good chicken dishes from all over the planet, I like the Indian ones too, lots of good vids on the cooking of them, some even in English!! Chicken still a value meal, now with inflation and the economy in the dumpster the past two years. Eating more at home. Starting to cluck from eating so much of it!!
That's the first cooking apron I have had any interest in putting on. The hits keep coming! And any recipe that begins with " first, saute butter" can't help but be phenomenal. I know that chef Jean-Pierre says that onyon is number first unless there's bacon which comes before number 1st. What he's forgetting is number zero: first to fry some butter then you add an onion 😁👍😎
I've made so many of your recipes but this one is easily one of my favorites. I love these old-school recipes you make. I made this for my wife and I on three separate occasions. We LOVE it!! I would love to see you make a "Sam" version of Chicken a la King!
I absolutely love these one pan, simple meals. Perfect for a quick dinner. I also love that after I told my wife you came out with an apron, she told me she was adding it to my gift list for my birthday in April. Thanks for giving me something awesome to look forward to every Monday, Wednesday, and Friday!
Just tried this Chicken Vesuvio recipe. As is the case with your recipes (when paired with your videos) it turned out beautifully. Just about everything that we try based on your instructions is beautiful AND delicious. The flavor profile on this one’s not one of our favs… Just saying. Nice, but tame, pedestrian, mild mannered… No drama. We love drama! We love you too Sam! ❤️💕 Keep up the good work. ‘Hey!’ To Chance and the boys. -Chaz in NC
Damn that looks good!! I’ve loved watching you cook since you were in your little house kitchen years ago, the first thing I saw you cook was puttanesca and I was hooked! Keep up the good work man, people like me love it! 👍🏼🙌🏻
Me and wife made this after watching your show. It was delicious!!! Our 8 year old asked for some of the leftovers for her night time snack instead of oreos. This is a definite chicken dinner winner. Thanks Sam!!!!!!
I have made this 3 times now and it’s amazing!! It’s super easy, quick (I have a 1.5 year old running around while making this) and we get to feel like we are eating at a fancy AF restaurant. Oh yeah, toddler likes it too! Thank you for your channel and all you do! Can’t wait to go back to Not Not Tacos the next time we are in San Diego!!!
Ok, I couldn't find yukons or pearls, where I live so I just used regular onions and what ever the potatoes were that they have here. Then my pan wouldn't fit in my oven (counter top). So, I left it on the top of the stove with the bottom of a steamer pot as a lid. Waiting to see how it goes.
Wouldn't a recipe book from Sam that includes his favorite recipes from all the States called 'America's Cookbook' (Or something that suits him better) be cool? As a non-US citizen I always feel like Sam represents a version of the U.S cooking style that is really accessible to beginners but is still delicious.
You just made my day Sam. It raining here in the Bay Area and this is the perfect dish for tonight’s dinner. Once again you saved me!!! There is only one thing missing. Crusty sourdough bread to sop up the garlicky lemon chicken stock.
Been using that dipping sauce with the grape jelly and Chill sauce for years Usually with frozen meatballs for a quick appetizer, or party finger food. So simple, so good. I'm doing that whole bird in the AF.
This is like my stew ...i will later this week ...I would have done quartered mushrooms as well..I then add lentils ...to finish... but THIS WEEK i found ALDIS lentil soup ...is fantastic i will add a thick can of that the last 20 minutes ...and wait for the raves !
Made this tonight! It was very good! Next time I might try to figure out a way to keep the potatoes crispy. I loved the extra garlic in there. I may put a dozen clothes in next time.
An absolute fan from Australia, love everything...but if Matty Matheson can cook without being able to see half of the pan and in a funny T-shirt, my man Sam does not need a freekin' apron!
4:30 - Appears that the extra oil/drippings in the pan were removed prior to cooking the potatoes. Might be good for Sam to say so for those that like to copy his methods.
