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Classic Chicken Vesuvio – A Chicago-Style Garlic & Herb Favorite

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A rustic Italian-American classic featuring crispy chicken, golden potatoes, and peas in a garlicky white wine sauce — straight from Chicago’s culinary tradition.

Ingredients

Scale

  • 4–6 bone-in, skin-on chicken thighs or drumsticks

  • 1½ lbs Yukon Gold or Russet potatoes, cut into wedges

  • 8 garlic cloves, sliced

  • ¾ cup dry white wine

  • 1 cup chicken broth

  • 1 tsp dried oregano

  • 1–2 sprigs fresh thyme

  • ¾ cup frozen peas

  • Kosher salt and black pepper to taste

  • 2–3 tbsp olive oil

  • 1 tbsp butter (optional)

  • Fresh parsley, chopped

Instructions

  • Season chicken with salt and pepper. Pat dry.

  • Heat oil in large ovenproof skillet. Sear chicken on both sides until golden. Remove.

  • Sauté potato wedges until golden on both sides. Add garlic; cook 1 minute.

  • Deglaze with wine; reduce by half. Add broth, oregano, thyme. Nestle chicken into skillet.

  • Roast at 400°F (200°C) for 25–30 minutes, until chicken is cooked through.

  • Add peas; stir into sauce. Swirl in butter if using.

  • Garnish with parsley. Serve hot.

Notes

Swap chicken with pork chops or shrimp. Store leftovers refrigerated for up to 3 days. Crisp under broiler before serving for extra texture.

Find it online: https://savoryproteinstudio.com/classic-chicken-vesuvio-a-chicago-style-garlic-herb-favorite/