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.

Diana71
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.

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  • 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

306 calories; 16.4 g total fat; 81 mg cholesterol; 174 mg sodium. 12.2 g carbohydrates; 23.2 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/06/2019
This chicken is phenomenal, ive just started cooking myself 3 weeks ago, and have stuck with a lot of chicken recipes. By FAR this is the tasiest chicken ive made personally. The longest but my Wife and Daughter agree, chicken was tender and juicy, and although the potatoes wedges weren't crispy, they were very tasty. NOTE* I went heavy on fresh pepper, salt and my fresh parsley. Also might of added a touch to much wine. Read More
(2)

Most helpful critical review

Rating: 3 stars
12/06/2019
I made this recipe "as is". Taste was OK but needs a bit more herbs. I'm not sure how heart healthy it is with the skin left on the chicken. Will try with skinless chicken next time add more herbs and switch yellow potatoes for sweet potatoes. Read More
30 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/06/2019
This chicken is phenomenal, ive just started cooking myself 3 weeks ago, and have stuck with a lot of chicken recipes. By FAR this is the tasiest chicken ive made personally. The longest but my Wife and Daughter agree, chicken was tender and juicy, and although the potatoes wedges weren't crispy, they were very tasty. NOTE* I went heavy on fresh pepper, salt and my fresh parsley. Also might of added a touch to much wine. Read More
(2)
Rating: 4 stars
09/06/2019
This chicken is phenomenal, ive just started cooking myself 3 weeks ago, and have stuck with a lot of chicken recipes. By FAR this is the tasiest chicken ive made personally. The longest but my Wife and Daughter agree, chicken was tender and juicy, and although the potatoes wedges weren't crispy, they were very tasty. NOTE* I went heavy on fresh pepper, salt and my fresh parsley. Also might of added a touch to much wine. Read More
(2)
Rating: 5 stars
02/06/2020
I wanted to keep the chicken crispy, so I upped the sauce amount by about a 3rd, and baked uncovered. Perfect! I also used more seasoning than called for and I'm happy I did. Read More
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Rating: 5 stars
12/12/2019
Amazing. My Grandmother use to make it a little differently but it brought me right back. Chicken had a flavor all the way through fall off the bone. Now i want another meal of bread and butter and the sauce! Read More
Rating: 5 stars
04/25/2020
Wow, the whole house smelled wonderful! Will make again, excellent! Read More
Rating: 5 stars
09/23/2019
I read about this recipe in a Cooks Illustrated magazine and I loved it. I added a diced onion and a few drops of vanilla extract to bake with the potatos and chicken in white wine, after browning the potatos and chicken. I think peas and butter would be cool to try next time, I want to use the leftovers for an alfredo pasta. I also want to try it with bell peppers and serrano peppers, maybe mushrooms Read More
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Rating: 5 stars
08/25/2019
Definitely a chi-town dish. Had over the summer and glad to find a recipe that uses the true Italian-American Chicago method—on the stove top and then into the oven. This recipe was a tad light on the olive oil, but it works. Loved it and so did the fam. Read More
Rating: 3 stars
08/30/2019
By cooking it covered in the oven, the chicken and potatoes lost their crisp. Didn’t take near 45 minutes to cook. Flavor just okay. Probably won’t make again Read More
Rating: 5 stars
03/14/2020
Very good. Followed the recipe exactly and it was awesome. I think one of key steps is seasoning the chicken while it’s dry and allowing the salt to absorb into the chicken. Read More
Rating: 5 stars
09/09/2019
No wine.. Very tastee Read More
Rating: 3 stars
12/06/2019
I made this recipe "as is". Taste was OK but needs a bit more herbs. I'm not sure how heart healthy it is with the skin left on the chicken. Will try with skinless chicken next time add more herbs and switch yellow potatoes for sweet potatoes. Read More