Chicken Vesuvio

While living in downtown Chicago my wife and I would walk over to Carmine’s, one of our favorite Italian restaurants, and order their Chicken Vesuvio as often as we could. It is still a signature dish on their menu and one that I’ve done my best to recreate. Here’s my recipe:
1 cup frozen peas, blanched
1 chicken, cut into 8 pieces
1 teaspoon sugar
2 teaspoons salt
2 teaspoons pepper
4 teaspoons oregano
4 teaspoons granulated garlic
2 large baking potatoes, like russets
6 tablespoons extra virgin olive oil
4 large garlic cloves, sliced paper thin
1 cup dry white wine
4 teaspoons parsley, chopped
Preheat oven to 400 degrees F. To blanch peas, place in boiling water for 1 minute. 1 teaspoon of sugar added brings out sweetness. Cut up chicken into 8 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters; using a large oven proof skillet, sauté potatoes in olive oil until golden brown; set aside. Bring olive oil to near smoking point. Add garlic; cook for 30 seconds to release flavor. Add chicken; sauté lightly on both sides until golden brown. Add potatoes and then deglaze pan with white wine. Bake for 20 to 30 minutes. Place chicken on serving plate and arrange potatoes around chicken. Pour the sauce from the pan over chicken and add peas. Garnish plate with parsley and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *


Go Top