WebHeat 1/2 tbsp olive oil in a non-stick skillet over medium heat, sear the chicken for 10 minutes until golden on both sides. Transfer the chicken to a clean plate lined with a …
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This recipe is one of the more classic ways to make Chicken Vesuvio, and is adapted from Harry Caray’s Restaurant, Chicago INGREDIENT’S : ** One Bone In Whole Chicken ** Potato Wedges, about 4 Russet or 6 smaller Red ** Equal Parts White Wine and Chicken Stock 1 1/2 Cups each ** 10 to 12 Whole Garlic Cloves ** Frozen Peas **More oregano
Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love! Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
And there's usually at least one dish named after a real guy…like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley.
The casserole is often garnished with a few green peas for color, although some more modern variations may omit some of these. In Chicago, one also often finds the technique applied to other foods, like " steak Vesuvio", " pork chops Vesuvio", or even just "Vesuvio potatoes".