Best Chicken Vesuvio Bone In Recipes

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CHICKEN VESUVIO [BONE-IN]



Chicken Vesuvio [bone-In] image

This recipe is for all Chicago Cub fans that can't get to Chicago and all others that just likes chicken.It's one of the top menu items at Harry Caray's Restaurant

Provided by Chef Matty

Categories     Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 chicken, jointed
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons oregano
2 teaspoons garlic granules
1 large russet potato, potato
6 tablespoons olive oil
2 garlic cloves
1/2 cup dry white wine
2 ounces frozen peas

Steps:

  • Joint chicken into 4 pieces and season well with salt, pepper, oregano and granulated garlic.
  • Peel potato and cut into quarters;saute in olive oil until golden brown;set aside.
  • In 10-inch skillet bring olive oil almost to boiling point. add garlic cloves; cook for two minutes to release the flavor.Add chicken; saute lighty on both sides entil golden brown.Add potatoes and deglaze pan with white wine.
  • Bake for 20-30 minutes in 400-degree oven.
  • Place chicken on serving plate and arrange arrange potatoes around chicken . Pour the sauce from the pan over chicken and add the peas.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 1081.3, Fat 75.5, SaturatedFat 15.6, Cholesterol 172.5, Sodium 790.5, Carbohydrate 41.2, Fiber 5.9, Sugar 4.3, Protein 48.8

CLASSIC CHICAGO CHICKEN VESUVIO



Classic Chicago Chicken Vesuvio image

In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy...like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)
Kosher salt and freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more for brushing
1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
6 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
1 cup dry white wine, such as Pinot Grigio
2 tablespoons Italian seasoning
1 cup frozen peas, thawed
Zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.
  • Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.
  • Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.
  • Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
  • Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.

CHICAGO'S CHICKEN VESUVIO



Chicago's Chicken Vesuvio image

This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

2 pounds bone-in, skin-on chicken pieces
salt and freshly ground black pepper to taste
¼ cup olive oil
2 cups Yukon Gold potato wedges
½ onion, chopped
5 cloves garlic, sliced
⅔ cup dry white wine
⅔ cup chicken stock
2 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
1 tablespoon butter, or more as needed
½ cup frozen peas

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
  • Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.
  • Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.
  • Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top.
  • Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 12.2 g, Cholesterol 81.4 mg, Fat 16.4 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 4 g, Sodium 174.4 mg, Sugar 1.4 g

HARRY CARAY'S CHICKEN VESUVIO



Harry Caray's Chicken Vesuvio image

Make and share this Harry Caray's Chicken Vesuvio recipe from Food.com.

Provided by mykidslightmylife

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 large potatoes, peeled & cut into strips
2 tablespoons olive oil
5 whole garlic cloves
1 (3 lb) broiler-fryer chickens, cut up
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup dry white wine

Steps:

  • In 12 inch ovenproof skillet, heat oil and whole garlic over medium high heat 4 to 5 minutes till garlic is golden. Remove from skillet. Add potato strips and cook 15 minutes or until golden, turning often. Remove and pat dry.
  • Add chicken, skin side down, to hot oil. Brown slowly over medium heat, about 10 minutes. turn chicken skin side up and season with oregano, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add wine to skillet and return potatoes and garlic to skillet. Place skillet in 400 degree oven and bake, uncovered, 25 minutes or until chicken is done, basting last 10 minutes with pan juices.
  • Serve the baked chicken with juice and potatoes. makes 4 servings. Note: If you don't have an ovenproof skillet, prepare recipe on range top in regular skillet then transfer to 13x9 baking dish.

EASY CHICKEN VESUVIO



Easy Chicken Vesuvio image

This is a quick, easy and delicious bone in chicken recipe. It's not your classic vesuvio recipe, but everyone who has had it loves it. I hope you do too! You can change up the amounts of garlic and lemon based on your own preference. I've also marinate the chicken with all the ingredients and it gives it a little stronger lemon flavor. Enjoy!

Provided by TravelMeNeWhere

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken quarters, with skin
3 tablespoons olive oil
1/4 cup lemon juice, fresh tastes best, but bottled works too
2 -3 garlic cloves, minced
2 -3 sprigs fresh rosemary, removed from stems
salt and pepper
4 large baking potatoes, with skin on cut into quarters, lengthwise

Steps:

  • Place the olive oil in large baking dish.
  • Add chicken and potatos into baking dish, coat in oil by turning pcs.
  • Pour lemon juice over contents of pan.
  • Sprinkle with the minced garlic, fresh rosemary, salt and ground pepper.
  • Bake in 375 degree oven for approximately 1 hour uncovered, turning chicken once during baking time.

Nutrition Facts : Calories 225.2, Fat 10.3, SaturatedFat 1.4, Sodium 6.6, Carbohydrate 31.7, Fiber 2.8, Sugar 1.7, Protein 3

CLASSIC CHICKEN VESUVIO



Classic Chicken Vesuvio image

This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h55m

Yield 6

Number Of Ingredients 15

10 skin-on, bone-in chicken thighs
1 ½ teaspoons dried oregano, divided
1 ½ teaspoons garlic powder, divided
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
1 tablespoon grapeseed oil, or more as needed
1 ½ pounds baby potatoes, halved
2 cloves garlic, minced
1 ½ cups white wine, divided
1 ½ cups chicken broth, divided
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup whipping cream
1 small lemon, juiced
1 cup frozen peas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
  • Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
  • Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
  • Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
  • Bake in the preheated oven for 1 hour.
  • During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
  • Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.

Nutrition Facts : Calories 616.8 calories, Carbohydrate 30.5 g, Cholesterol 157.1 mg, Fat 33.6 g, Fiber 4.6 g, Protein 36.9 g, SaturatedFat 12.8 g, Sodium 859.2 mg, Sugar 3.4 g

CHICKEN VESUVIO



Chicken Vesuvio image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter

Steps:

  • 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, 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 artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

CHICKEN VESUVIO



Chicken Vesuvio image

Many years ago I came across this in the newspaper. Once you make it the second time is a snap. Lots of flavor!

Provided by glitter

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs fryer chickens, cut up
1/3 cup flour
1 1/2 teaspoons dry basil or 6 teaspoons fresh basil
3/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon pepper
1 pinch sage
1 pinch rosemary
1/2 teaspoon salt
3 baking potatoes, cut lengthwise
3 cloves garlic, minced fnely
1/4 cup fresh parsley, minced
1 cup .dry white wine
1/2 cup water

Steps:

  • Heat oven to 375* conventional or 350* convection.
  • Wash and pat your chicken dry.
  • Mix flour and spices in a shallow dish.
  • Coat the chicken lightly with the flour mixture, but shake off any excess.
  • In a 12" pan, preferably cast iron that can be put right in the oven, heat 2-3Tblsp. olive oil in the pan over medium-high heat until it is hot.
  • Add the chicken in a single layer and fry quickly to a light brown on all sides.
  • Remove to a paper towel.
  • Now add the potatoes and fry turning occasionally until also light brown on all sides.
  • Drain on a paper towel.
  • Pour off all the oil except 2 tablespoons (which will be left in the skillet).
  • Place the chicken and the potatoes back in the skillet.
  • Sprinkle with garlic and parsley and 1/2 cup water.
  • Pour the wine over all.
  • Bake, uncovered, at above temperature until the potatoes are fork tender and the chicken is done.
  • This takes about 20-25 minutes.
  • Remove from the oven and let stand 5 minutes before serving so any juices can be absorbed.
  • Serve with pan juices.

Nutrition Facts : Calories 994.6, Fat 46.6, SaturatedFat 13, Cholesterol 299.6, Sodium 580.8, Carbohydrate 31.3, Fiber 2.5, Sugar 1.5, Protein 96.3

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