This Baked Chicken Vesuvio Recipe Is Clouded In Mystery (9 Ingredients) by Ann Marie G. Halstead
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We all could use a new chicken recipe in our lives. Chicken Vesuvio hails from Chicago, where 30Seconds founder Elisa Schmitz calls home. The dish is simply bone-in chicken with olive oil, white wine, potatoes, garlic, oregano and peas.
According to a Chicago website, the origins of Chicken Vesuvio are "clouded in mystery," but "the likeliest scenario is that it was named for The Vesuvio, a Wacker Drive restaurant popular in the 1930s." No matter where it came from, this baked chicken recipe is comfort food at its finest.
To make this high-protein dinner you will need the following list of gluten-free ingredients: a whole chicken, olive oil, fresh garlic, potatoes, white wine, chicken broth, fresh parsley, dried oregano and frozen peas. (Check out the health benefits of protein, the health benefits of potatoes and the health benefits of green peas.)
Serve the chicken and vegetables for dinner with your favorite side dishes. For us this is a complete high-protein dinner, but you could add some bread or a fresh salad.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 1/3 cup olive oil
- 6 cloves garlic, cut in half
- 2 - 3 cups small white potatoes, cut in half or 2 large russet potatoes, peeled and cut into chunks
- 1 chicken, cut up
- 3/4 cup white wine
- 1 cup chicken broth
- 1/4 cup fresh chopped parsley
- 1 tablespoon dried oregano
- 1 cup frozen peas
Here's how to make it:
- In an oven-proof skillet, heat the olive oil. (I used a cast iron skillet.) Add the potatoes and garlic and cook until golden, about 10 to 12 minutes. Remove from the pan leaving the oil.
- Season the chicken with salt and pepper and add to the skillet, skin side down. Cook until skin is golden brown. Flip and brown the other side. (The chicken is not cooked through at this point.)
- Add the wine and chicken stock and simmer until reduced by half.
- Put the potatoes and garlic back into the pan along with the stock, parsley and oregano.
- Bake in a preheated 325-degree F oven until chicken is cooked through, about 40 minutes, adding the peas during the last 5 minutes of cooking time. Season with salt and pepper. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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