This is an Italian-American classic that is almost a one-pot meal. It’s tender pieces of chicken, potatoes, and green peas that are braised in a savory, garlicky, herb-infused wine broth resulting in a mouth-wateringly flavorful dish that will leave your family asking for more. I like to serve this with a Fennel & Orange Salad With Champagne Vinaigrette, a loaf of crusty bread to sop up the sauce, and Italian Amaretti Peaches for dessert.
WHAT IS CHICKEN VESUVIO?
The dish originated in the 1930’s Chicago and quickly became their signature dish. It has made appearances on ‘The Sopranos’ television series and in the ‘Lucky Santangelo’ books by Jackie Collins. One taste and you’ll understand why this dish is so popular.
DO I HAVE TO BRINE THE CHICKEN?
I will admit that brining the chicken is a step that I added to the recipe. I like the moistness and flavor that a brine lends to the recipe. It is not necessary, but if you have the time, consider giving it a try.
If Italian-American classics are your sweet spot, as it is mine, here are a few more suggestions for you:
- Italian Wedding Soup
- Classic Caprese Salad
- Italian Chopped Salad – La Scala Style
- Easy Sauteed Broccolini
- Spaghetti Aglio e Olio
- Easy Spinach Calzone
- Pasta Carbonara
- Classic Zeppole Di San Giuseppe
- Classic Tiramisu
This Italian-American classic is a delicious, one-pot meal. Juicy, chicken pieces and potatoes are braised in a garlicky, white wine sauce. Grab a baguette and enjoy this easy classic meal.
For the brine:
- ⅓ cup sugar
- ⅓ cup Kosher salt
- 1 small onion, quartered
- 4 large cloves garlic
- 1 lemon, quartered
- 2 dried bay leaves
- Couple sprigs of fresh sage
- 2 cups water
- 2 cups ice cubes
- Large ziplock bag
For the chicken:
- 2–3 pound whole chicken, cut into pieces
- ¼ cup olive oil
- 1 pound small potatoes, cut into chunks
- 1 small onion, diced
- 6–10 garlic cloves, minced
- Zest of 1 lemon
- Juice of 1 lemon
- ⅔ cup dry white wine
- ⅔ cup chicken broth
- 2 tablespoons freshly chopped parsley
- 2 tablespoons minced fresh rosemary
- ½ tablespoons dried oregano
- 1 teaspoon dried thyme
- 4 tablespoons butter
- ⅔ cup frozen small peas
Brine the chicken.
In a medium saucepan over high heat, combine the water, sugar, salt, garlic, onion, lemon, sage, and bay leaves. Stir to combine. Bring to a boil. Cover the pot and remove it from the heat. Allow to sit and steep for 10 minutes.
Place the ice in a large bowl. Pour the warm brine over the ice and stir until all of the ice is melted.
Place the chicken into a large ziplock bag. Pour the brine over the chicken. Seal well and place in the refrigerator for 4 – 6 hours.
Drain and rinse the chicken. Pat dry with paper towels and allow to sit on a platter to dry while you proceed with the recipe.
Pour the olive oil into a large, deep, ovenproof skillet and warm over medium heat. When hot, place the chicken pieces, skin side down, into the skillet and cook until golden brown on all sides – about 12 – 15 minutes. Remove the chicken from the skillet and place on a platter. Set aside.
In the same skillet, place the potatoes and brown on all sides – about 10 minutes.
Preheat the oven to 375 degrees.
Next, to the skillet, add in the onion and garlic. Stir to combine and allow to cook until fragrant – about 5 minutes.
Slide the lemon zest and pour the juice, white wine, and chicken broth into the skillet.
Use a spoon to scrape off any browned bits from the bottom of the pan.
- Category: Main Dish
- Method: Braise
- Cuisine: Italian-American
Keywords: Italian American classic, chicken recipes, braised meats, one-pot dishes, Italian recipes