Chicken Vesuvio

Lovers of the Windy City, rejoice! One of Chicago’s most beloved dishes is Here. And man, oh man, is this easy Chicken Vesuvio good. It is hearty, garlicky, and classically Chicago.

Course Main Course

Cuisine Italian

Keyword Chicken Vesuvio, Chicken Vesuvio Recipe, How Do I Make Chicken Vesuvio, How To Make Chicken Vesuvio

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 371kcal

Author Kathleen

Ingredients

3 tablespoons olive oil
1 (3-4 pounds) whole chicken cut into 8 pieces
salt
pepper
1 1/2 pounds red-skinned potatoes halved
1 tablespoon fresh garlic roughly chopped
pinch dried red pepper flakes
3/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon dried Italian seasoning
8 ounces frozen artichoke hearts thawed and drained
2 tablespoons unsalted butter
1-2 tablespoons fresh chopped parsley

Instructions

Preheat oven to 450 degrees.
Lay the chicken pieces out on paper towels, and dry. Generously season pieces with salt and pepper.
In an ovenproof pot, heat the oil over high heat. When the oil is hot, brown the chicken pieces in batches, in a single layer, until golden brown on all sides, about 10 minutes. Remove the browned chicken pieces to a bowl.
Brown the potatoes in the same pot, turning occasionally, until golden brown, about 10 minutes. Remove the potatoes to the bowl with the chicken.
Add the garlic and red pepper flake and saute for 1 minute. Add the wine and stir, scraping up all the brown bits from the bottom of the pot. Add the broth, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the chicken and potatoes back to the pot and stir to combine. Bring to a boil over medium-high heat.
Cover with a tight-fitting lid and bake in the preheated oven until chicken is cooked through 20-25 minutes. Transfer chicken and potatoes to a platter, arranging decoratively. Add artichoke heart to the pot and cover and simmer over high heat, until they're tender about 4 minutes. Reduce heat to low and add butter to the sauce. Adjust seasoning. Pour sauce over chicken and potatoes, sprinkle with parsley and serve.

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