The first time we ate Chicken Vesuvio, Mike and I were in Chicago on tour and we discovered this wonderfully fragrant and incredibly rich chicken dish in a little Italian restaurant on Rush Street. We were completely smitten and probably returned to indulge in Chicken Vesuvio a dozen times over two months! The chicken was incredibly rich and full of flavor, the potatoes roasted golden and there were soft pieces of garlic to slather on each bite. Heaven!
If you love garlic (married to an Italian I definitely do!) then this recipe is for you. It’s so easy and flavorful, it will likely become a staple in your kitchen. It’s become one of my favorite go-to recipes to make when company is coming because it feeds an army and you can prep it the day before. In fact, it’s even better the next day. I think it’s a little gem of a recipe that’s easy and best of all, flexible. I hope you like it as much as we do. Oh, and it easily doubles or triples for a crowd. Just make it in a roasting pan instead of a dutch oven.
Some of the ingredients for Chicken Vesuvio. Potatoes, fresh mushrooms, garlic, chicken broth, oregano and thyme.
Potatoes browning. So good!
- Serves 4
- 3 Tablespoons coconut oil, ghee or grape seed oil
- 1 whole organic chicken cut up or 2 large breasts cut in half and 4 thighs and 4 legs.
- Salt and freshly ground pepper
- ½ pound small, red-skinned potatoes, cut in half or russet potatoes cut into wedges
- 10 large, whole, peeled garlic cloves
- 8 ounces sliced mushrooms
- ½ cup dry white wine
- ½ cup chicken broth
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 ounces frozen peas or if you want to be fancy, frozen artichoke hearts
- Preheat the oven to 400.
- Over high heat, heat the oil in a large ovenproof pot or roasting pan. Sprinkle the meat with salt and pepper.
- Cook the chicken in batches until golden brown on all sides, about 10 minutes. Remove the chicken to a platter and set aside.
- Add the potatoes to the pot and cook them until golden brown, stirring occasionally, about 10 minutes. Add the mushrooms when the potatoes start to brown. Add the whole garlic cloves and saute until golden. When brown, remove the potatoes, mushrooms and garlic to a platter.
- Add the wine (I use Pinot Grigio) and stir to scrape up the brown bits on the bottom of the pot. Add the chicken broth, oregano and thyme, bring to a boil over medium-high heat and let it cook down and concentrate a bit.
- For the best flavor, make this up the day before serving.
- Now, add the chicken and potatoes back to the pot or roasting pan, cover and put in the oven and bake for about an hour or until a thermometer inserted into the chicken reads 165. During the last 15 minutes in the oven, add the thawed peas or artichoke hearts. Serve and don't forget to spread those soft, sweet cloves of garlic all over the chicken pieces as you eat them.
- I use a combo of white and dark meat pieces but if your family favors one over the other, feel free to use it exclusively.
- I love chicken skin and it gets nice and brown when you cook it so I recommend leaving it on but you don’t have to.
- The peas and/or artichoke hearts are optional. I usually forget to add them so don’t worry if you don’t have any on hand.
- Don’t care for mushrooms? No problem, just leave them out.
- The recipe easily doubles or triples. Use a roasting pan instead of a dutch oven.
- I serve this with a big green salad, a veggie and crusty Italian bread. So good!
- Chicken Vesuvio is both Gluten Free and Paleo.
- You can easily do this recipe in a crockpot. After step 5, put everything into your crockpot and cook on low for 6-8 hours. Enjoy!
Your kitchen will smell divine and your family will be so impressed with your culinary expertise! Serve with some crusty Italian bread and a green salad. Enjoy!