Dec 7, 2011

Chicken Vesuvio

This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Credit: Todd Coleman

SERVES 8

INGREDIENTS

1 cup olive oil
10 cloves garlic
4 large russet potatoes, peeled and quartered lengthwise
2 3–4-lb. whole chickens, each cut into 8 pieces
1 ½ cups white wine
⅓ cup finely chopped parsley
1 tbsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
1 ½ cups chicken stock
1 cup frozen peas, thawed

INSTRUCTIONS

Heat oven to 375°. Heat oil in a roasting pan set over two burners over medium-high heat. Add garlic and potatoes; cook, turning, until potatoes are golden brown, about 45 minutes. Transfer potatoes and garlic to a plate; set aside. Add chicken to pan; cook, turning once, until golden brown, about 20 minutes. Add wine; cook until reduced by half, about 5 minutes. Return potatoes and garlic to pan; season with parsley, oregano, salt, and pepper. Add stock; transfer pan to oven. Bake, sprinkling peas over chicken in the last 5 minutes of cooking, until cooked through, about 45 minutes.

This article was first published in Saveur in Issue #143

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Ratings & Reviews (2)

by jc8ward@cox.net on 2011-12-12

In New Orleans, this (with more garlic and minus the potatoes) is called Chicken a la Grande. Mosca's has served it forever. By the way, more Italian immigrants passed through the Port of New Orleans than through New York.