The Yummy Chicken Vesuvio Recipe

The chicken Vesuvio recipe is named after Mt. Vesuvio near Naples and has turned into a signature Chicago dish that you will absolutely love.

This recipe is a delicious twist on the traditional Italian classic Chicken Vesuvio. The recipe is inspired by Italian cuisine, and it combines a unique combination of flavors, from tomato sauce to cream cheese, which makes this chicken recipe perfect for any occasion. It’s also an awesome way to get your kids to eat vegetables!

The yummy chicken Vesuvio recipe has been a favorite of many since they were young. It is easy to make, and the sauce is a breeze to prepare.

If you have never made tomato sauce before, then this recipe will be a breeze to prepare. The cream cheese makes the sauce really rich, so we suggest using a light or reduced-fat cream cheese; just keep in mind that this is a tomato sauce, so don’t use an unsalted one.

As for the chicken itself, we recommend using skinless, boneless chicken breasts, because they are easier to cook, and they also tend to be more flavorful. We also like to use rotisserie chicken, because it’s already cooked and is ready to go, but you can use any kind of chicken that you prefer.

Chicken Vesuvio Recipe

Ingredients

• 2 pounds bone-in, skin-on chicken pieces
• salt
• freshly ground black pepper
• 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

Directions

1. Preheat your oven to 400 degrees F
2. Dry the chicken pieces well with paper towels and season them liberally with pepper and salt.
3. Warm the olive oil in an oven-safe pan over medium heat and add the chicken pieces skin-side down. Cook the chicken for about 7 minutes until its skin is brown and crispy. Turn the chicken over and cook for another 5 minutes until golden brown on the other side. Set the chicken aside.
4. Add the potatoes, garlic, and onion to the pan and cook for about 7 minutes or until the onion is translucent and the potato wedges are starting to brown nicely on the cut sides. Remove the vegetables, and keep them aside.
5. Pour wine into the pan and cook until reduced to 1/2 its original volume. Scrap the chicken bits and other browned bits to deglaze the pan. Return the potatoes, onion, and garlic to the pan and add chicken stock, parsley, and Italian seasoning. Stir them to combine, and add the chicken pieces on top.
6. Cover your pan and transfer it to a preheated oven. Roast for about 45 minutes or until the chicken is cooked through and no longer pink in the center. You can use a thermometer to check if the chicken is fully cooked. It should read165 degrees F.
7. Remove the chicken and vegetables and leave the liquid. Put it on the fire and allow it to simmer. Add butter, salt, and pepper to taste and stir for the next 5 minutes. Add peas to your sauce and cook for 2 minutes.
8. Serve hot. Serve the chicken on top of potato wedges with the sauce with peas on top of the potato wedges and garnish with the sauce and peas.

Yum Yum!

Chicken Vesuvio Recipe – 2

Ingredients

• 3 large russet potatoes
• 1-inch-wide wedges
• 5 tablespoons extra-virgin olive oil
• 1 ½ teaspoons dried oregano
• 3 pounds bone-in, skin-on chicken thighs
• Kosher salt and black pepper
• 4 tablespoons unsalted butter, cut into 4 slices
• 6 to 8 garlic cloves, thinly sliced
• 1 ¼ cups chicken stock
• ¼ cup dry white wine
• 1 cup fresh or frozen green peas
• ½ lemon, juiced
• Chopped Italian parsley, for serving
• Crusty bread, for serving

Preparation

1. Heat the oven to 425 degrees F
2. In a baking dish, put potato wedges with olive oil and oregano. Season with salt and pepper, and spread the potatoes out in an even layer.
3. Bake for 30 minutes while tossing them gently once halfway through the cooking until the edges start to brown. When the potatoes can be pierced through with a fork but are still quite firm, remove them and set them aside.
4. While the potatoes roast, prepare the chicken:
5. Season the chicken with pepper, salt, and the remaining oregano. In a large pan, heat the remaining olive oil over medium heat until it simmers. Cook the chicken skin-side down for 10 minutes till it turns golden brown. Transfer the chicken to a plate.
6. Reduce the heat to a medium-low, add butter and garlic to the pan and cook for 3 minutes until the butter is melted and the garlic is fragrant and starting to brown.
7. Add the chicken stock and wine to the pan and bring it to a simmer. Cook for 2 minutes and add the peas.
8. Pour this mixture evenly over the potatoes and gently stir to combine. Place the chicken on top of the cooked potato mixture the skin-side up. Drizzle any remaining chicken juices on top.
9. Bake for 30 minutes or until the chicken is cooked through and the potatoes are tender. Turn on the oven’s broiler feature and broil for 2 minutes until the chicken skin turns golden brown and crisp. Drizzle with lemon juice and sprinkle the parsley on top.
10. Serve immediately when hot, with plenty of the pan juices flowing over the chicken and potatoes. You can serve it with crusty bread on the side.

Frequently Asked Questions

Preparation Time	Cook Time	Servings
20 mins	55 mins	4

Final thoughts

The chicken Vesuvio recipe is one finger-licking recipe in the Vesuvio style of Italian cuisines. You can serve this dish as an appetizer or main course. The aroma of this recipe will tantalize your senses and make you crave it. The simplicity of the ingredients makes the recipe easy to prepare and very affordable. You can try this recipe with your friends and family members and serve them a delicious meal.

Read more about English’s Fried Chicken Recipe