Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato, sauteed with garlic, oregano, white wine and olive oil, then baked until the chicken’s skin becomes crisp. The great part of this recipe is that it’s just a few steps and comes out spectacularly every time.
While the traditional recipe calls for artichoke hearts (and I’ve made it that way too!) – I prefer roasted brussel sprouts for that extra depth of flavor. You can also take the healthy route at the end of the recipe by adding just a little chicken stock when you add the vegetables – and skip adding the butter, the sauce will still be really flavorful. But sometimes, a rich creamy butter induced finish is worth it.
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small butter gold potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine (dry not sweet – NO GEWURZTRAMINER! don’t ask how I know this.)
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried terragon
8 ounces artichoke hearts or 8 ounces roasted brussell sprouts (see roasted brussel sprouts recipe here)
2 tablespoons unsalted butter
Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, terragon and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the brussel sprouts or artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the vegetables are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.