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.

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Ingredients

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

Directions

  • 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 (11)

Read More Reviews

Most helpful positive review

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

Most helpful critical review

Rating: 3 stars
10/18/2019
I love most of the recipes on this site. But, this one was a bit boring. I followed everything to a T except added 50% more of the ingredients needed to make more of the sauce (as we love sauces...... sauce was tasty). The skin on the chicken ends up soggy & unless you increase the garlic amount, it’s “flat”. We did not dislike this meal, but it was rather “ho-hum”. Read More
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
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
Rating: 4 stars
08/26/2019
My Sicilian hubby gave this a 4star rating, will be making it again. Read More
Rating: 4 stars
09/19/2019
Imade this dish and thought it was an excellent entree for the meal. Next time I may try tweaking it a bit for just a little bit of zing. 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: 2 stars
08/23/2019
I was not impressed. I found the chicken to be flavorless. The potato/ onion mixture was okay, but I found it was a little too oily. Initially i thought i would make it again but tweak the seasoning. After finishing dinner, I don't know that I would put in the effort. Not for me..... 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
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Rating: 5 stars
08/28/2019
My Italian husband loved it Read More
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
Rating: 5 stars
09/07/2019
Love this recipe! I added some Arrowroot to the sauce at the end to thicken it. I passed the recipe onto friends and family. Read More
Rating: 5 stars
09/09/2019
No wine.. Very tastee Read More
Rating: 3 stars
10/18/2019
I love most of the recipes on this site. But, this one was a bit boring. I followed everything to a T except added 50% more of the ingredients needed to make more of the sauce (as we love sauces...... sauce was tasty). The skin on the chicken ends up soggy & unless you increase the garlic amount, it’s “flat”. We did not dislike this meal, but it was rather “ho-hum”. Read More