Chicken Vesuvio: A Classic Italian-American Recipe
Chicken Vesuvio is a beloved Italian-American dish, known for its simple yet flavorful combination of chicken, potatoes, and a delicious herb-garlic butter sauce. This recipe will guide you through creating a restaurant-quality Chicken Vesuvio in the comfort of your own home. It's perfect for a weeknight dinner or a special occasion, and guaranteed to impress your family and friends.
Ingredients You'll Need:
This recipe yields approximately 4 servings.
- 1 whole chicken (about 3-4 pounds), cut into 8 pieces – You can also use bone-in, skin-on chicken thighs and drumsticks for a richer flavor.
- 2 pounds small red potatoes, quartered – Yukon gold or other waxy potatoes work well too. Ensure they are roughly the same size for even cooking.
- 1/2 cup olive oil – Use a good quality extra virgin olive oil for the best flavor.
- 1/4 cup butter, melted – Adds richness and creaminess to the sauce.
- 6 cloves garlic, minced – Fresh garlic is crucial for the authentic flavor.
- 1 teaspoon dried oregano – Adds a warm, earthy note to the dish.
- 1 teaspoon dried rosemary – Complements the oregano beautifully.
- 1/2 teaspoon salt – Adjust to your taste.
- 1/4 teaspoon black pepper – Freshly ground black pepper is recommended.
- 1/4 cup dry white wine (optional) – Adds depth and complexity to the sauce. Chicken broth can be substituted.
- Fresh parsley, chopped (for garnish) – Adds a pop of color and freshness.
Step-by-Step Instructions:
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Prepare the Chicken and Potatoes: Preheat your oven to 400°F (200°C). Wash and quarter the potatoes. Pat the chicken pieces dry with paper towels. Season the chicken generously with salt and pepper.
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Sauté the Garlic: In a large oven-safe skillet or roasting pan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
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Brown the Chicken: Add the chicken pieces to the skillet and brown them on all sides. This step helps develop a beautiful crust and enhances the flavor. Work in batches if necessary to avoid overcrowding the pan.
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Add Potatoes and Seasonings: Add the quartered potatoes to the skillet and stir to coat them with the garlic oil. Sprinkle the oregano, rosemary, salt, and pepper over the chicken and potatoes.
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Deglaze (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute or two, allowing the alcohol to evaporate.
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Bake: Pour the melted butter over the chicken and potatoes. Transfer the skillet to the preheated oven and bake for 45-60 minutes, or until the chicken is cooked through and the potatoes are tender. Check for doneness by piercing the thickest part of the chicken with a fork; the juices should run clear.
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Serve: Garnish with fresh parsley and serve immediately. Enjoy your delicious homemade Chicken Vesuvio!
Tips and Variations:
- For extra flavor: Add a squeeze of lemon juice at the end.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a one-pan meal: Add other vegetables like carrots, bell peppers, or onions.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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