Chicken Vesuvio

I found this recipe on the Food and Wine site and it has a very interesting history. It’s an Italian-American dish that most likely got its name in the 1930’s from the Chicago restaurant on 15 E. Wacker Street named Vesuvio. Or possibly it is believed that the name came from the sizzling garlic, white wine and potatoes resembling Mt. Vesuvius.

It gained in popularity and became a local specialty in many downtown Chicago restaurants. Simple, humble ingredients: chicken, potatoes, garlic, olive oil, butter, oregano, white wine and peas.

Fast forward to 1987 when a restaurant opened at the corner of Kinzie and Dearborn Streets in a building once owned by gangster Frank Nitti, a compadre of Al Capone. This classic Italian steakhouse, Harry Caray’s, named after the Chicago Cubs play-by-play announcer, grew its reputation on one dish-Chicken Vesuvio.

Back in the day it was usually made and served with one half of a chicken. The Food and Wine recipe I found called for chicken thighs (my favorite!) bone in/skin on. The recipe calls for 6 thighs, but I only had 4 so it was super saucy, which is not a bad thing.

Preheat oven to 425 degrees. Sprinkle chicken thighs evenly with 2 teaspoons salt. Add 3 Tbsp. olive oil to a heavy bottomed, heat-proof skillet. I prefer either cast iron or Calphalon. This time I used Calphalon.  Arrange skin side down in a single layer.

Cook undisturbed over medium-high heat until skin is crispy and golden brown, about 15 to 20 minutes. Transfer to a plate, reserving 3 Tbsp. of drippings from the skillet.

History says sometimes russet potatoes are used quartered, but this recipe called for baby Yukon Golds cut in half. Carefully add the potatoes to reserved drippings in the skillet, arranging cut side down in a single layer.

Cook over medium-high heat, undisturbed until browned, 3 to 5 minutes. Add shallots, garlic, pepper, 1/2 tsp. fresh oregano, 1/2 tsp. fresh thyme, and the remaining salt-1/2 tsp.

Cook, stirring constantly until fragrant and shallots are softened; about 1 to 2 minutes. This is the Vesuvios part although my pan did not really smoke up like a volcano.

Next add wine and bring to a boil over medium. Boil, stirring occasionally until slightly thickened and reduced by about half. Add chicken stock and return the thighs to the skillet, this time placing skin side up on top of potato mixture along with any accumulated juices.

Bake in preheated oven until thermometer inserted in the thickest part of the thigh reads 175 degrees; about 15 to 18 minutes. Transfer chicken and potatoes to a clean plate using a slotted spoon. Bring stock mixture to a gentle simmer over medium. While whisking constantly, add butter, 1 tbsp. at a time until incorporated. Simmer over medium, whisking occasionally, until thickened; about 2 more minutes.

Add peas and remaining 1 tsp. oregano and thyme. Cook over medium-low, stirring often, until peas are warmed through; about 3 minutes.

Remove from the heat and stir in lemon juice.

Return the potatoes and chicken to the skillet. Garnish with flat leafed parsley.

My husband, Jerry really enjoyed this meal and I think you will, too!

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Chicken Vesuvio

Crispy chicken thighs, creamy potatoes, rich garlic-wine sauce...what could be better?

Ingredients

• 6 6 oz. Chicken thighs, bone-in, skin on, patted dry
• 2 1/2 tsp. Kosher salt, divided
• 12 oz. Baby Yukon gold potatoes; about 12 potatoes, halved crosswise
• 2 medium Shallots, finely chopped; about 1/2 cup
• 6 Garlic cloves; about 3 Tbsp.
• 1 tsp. Freshly ground black pepper
• 1 1/2 tsp. Fresh oregano, chopped and divided
• 1 1/2 tsp. Fresh thyme, chopped an divided
• 2/3 cup Dry white wine Select your favorite!
• 3/4 cup Chicken stock
• 4 Tbsp. Butter, cubed into 1 Tbsp. pieces
• 2/3 cup Frozen green peas
• 1 Tbsp. Fresh lemon juice
• Roughly chopped flat leaf parsley for garnishing.

Instructions

• Preheat oven to 425 degrees. Sprinkle chicken thighs evenly with 2 tsp. salt. Arrange skin side down in a single layer in a large ovenproof skillet with 3 Tbsp. olive oil. Cook, undisturbed over medium-high heat until skin side is crispy and golden brown; about 15 to 20 minutes. Transfer to a plate, reserving 3 Tbsp. of drippings in the skillet. Discard or reserve remaining drippings for another use.
• Carefully add potatoes to the reserved drippings in skillet, arranging cut side down in a single layer. Cook over medium-high, undisturbed until browned; about 3 to 5 minutes. Add shallots, garlic, black pepper, 1/2 tsp. oregano, 1/2 tsp. thyme, and remaining 1/2 tsp. salt. Cook stirring constantly, until fragrant and shallots are softened; a couple of minutes.
• Add white wine to skillet, and bring to a boil over medium; boil stirring occasionally until slightly thickened and reduced by half; about 3 minutes. Add chicken stock and return the chicken thighs to the skillet placing skin side up on top of the potato mixutre.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest portion of chicken registers 175 degrees. This will be about 15 to 18 minutes.
• Add peas and remaining 1 tsp. oregano and thyme. Cook over medium-low, stirring often, until peas are warmed through; about 3 minutes. Remove from the heat and stir in lemon juice. Return potatoes and chicken to skillet. Garnish with flat leafed parsley.