Chicken Vesuvio, a Chicago classic

Amy McCauley | Last updated Mar 01, 2023 4:45pm
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Years ago, when I first moved to Hinsdale from Texas, I was curious to know what my new friends loved to eat. I would often ask people what they thought was best "Chicago food." The most popular answers were deep-dish pizza, Italian beef and hot dogs. But if I were to ask myself that question after living here for seven years, I would say that I love Chicago's family style Italian dishes.

One of my favorites is chicken Vesuvio. I first tasted it a Paul Virant's Vistro and after one forkful I was smitten. I had to find out more about this dish. Most importantly I wanted to learn how to make it so I could share it with my family and friends.

Chicken Vesuvio is deeply rooted in Chicago. The Tribune traces its possible origin to restaurateur Nick Giannotti. It was called chicken Vesuvio because the skillet smoked like an Italian volcano as it cooked. This delicious dish has crispy pan-fried chicken and potatoes, which are roasted in a white wine sauce.

Happiness is smelling the wine and garlic as it roasts in the oven. The crispy chicken and golden potatoes are wonderful, but the flavorful sauce is what makes the dish. It begs you to serve it with a good loaf of bread so you can enjoy every bit. This version stays true to the traditional flavors but the boneless chicken and baby potatoes take less time to roast which makes it perfect for the home cook.

- Amy McCauley of Hinsdale is the paper's food columnist. Readers can email her at [email protected].

 

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Chicken Vesuvio

Ingredients

• 4 medium sized boneless, skin-on chicken breasts

• 1 ½ teaspoon kosher salt

• ¼ teaspoon garlic powder

• ¼ teaspoon ground pepper

• 3 cups small creamer potatoes, halved

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1 head garlic, peeled

• 1 ½ cup chardonnay

• 1 ½ cup chicken broth

• 1 tablespoon lemon juice

• 2 tablespoons chopped parsley

Directions

Preheat oven to 375 degrees. Prepare your chicken breasts by removing the bone while taking care to keep the skin on. The skin makes for a moister and crispier chicken, so it’s worth the effort. Season both side of the breasts with the salt, pepper and garlic powder. Then slice the potatoes.

In a large skillet heat the olive oil and butter over medium heat. Add in the potatoes to the pan cut side down. Cook them over medium heat for about five to six minutes until they just begin to turn golden. Remove them from the pan.

Turn the heat up to medium high and place the chicken skin side down and cook until it is just lightly golden. Flip the chicken and cook for 2 to 3 minutes. Place the chicken breasts skin side up in a roasting pan and add in the potatoes and garlic.

While your skillet is still hot, add in the white wine and deglaze the pan over medium heat. Add in the chicken broth and stir. Then pour the sauce in the roasting pan. Roast for 25 minutes until the chicken is cooked through and the potatoes are soft.

Place the chicken and potatoes on a serving platter and carefully pour the sauce back in the skillet over medium heat. Meanwhile place 8 of the garlic cloves and 1/3 cup of the pan sauce in mini food processor or blender along with one tablespoon of lemon juice. Puree or blend your garlic mixture until it is well chopped. Then pour it into the skillet and whisk it with the rest of the sauce.

Pour the wine sauce over the chicken and potatoes. Serve with steamed peas or a side salad. Makes enough for four, but the recipe can be doubled by using two skillets to make an extra batch of potatoes and chicken before roasting.
 
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