Chicken Vesuvio (Chicago White Wine Braised Chicken with Potatoes)
Chicken Vesuvio is a Chicago Italian-American dish that sears chicken thighs and potato chunks until golden, then simmers them with garlic, dry white wine, chicken stock, and oregano in a covered pan. Searing the chicken skin for at least five minutes builds a crisp texture and deposits a deep fond on the pan bottom that becomes the backbone of the sauce. After deglazing with wine and adding stock, twenty minutes of covered simmering lets the potatoes absorb the sauce and turn creamy inside while the chicken stays moist under its crisp skin. Peas and lemon juice added in the final two minutes introduce a bright green color and fresh acidity that lighten the otherwise heavy sauce. Dry white wine keeps the sauce clean and balanced rather than sweet.
Adjust Servings
Instructions
- 1
Season chicken and potatoes with salt and pepper; cut potatoes into chunks.
- 2
Sear chicken in oil, skin-side down 5 minutes, then 3 minutes on the other side.
- 3
In the same pan, brown potatoes and garlic for 4 minutes.
- 4
Deglaze with wine, then add stock and oregano.
- 5
Return chicken, cover, and simmer on low for 20 minutes.
- 6
Add peas and lemon juice, cook 2 more minutes, and adjust seasoning.
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Nutrition (per serving)
Goes Well With
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