Chicken Vesuvio is an Italian-American dish that originated in Chicago in the 1930’s. The key ingredient is the white wine. Make sure that you select one that you would drink.

Four Tablespoons of Olive Oil

Six White Potatoes, Peeled, Each Cut into 4 Wedges

A Whole Chicken Cut-Up into 8 Pieces

A Teaspoon of Ground Black Pepper

Two Teaspoons of Sea Salt

Two Tablespoons of All Purpose Flour

Six Minced Garlic Cloves

¾ Cup of Diced Spanish Onion

A Jalapeno Pepper, Cored and Seeded, Diced

Two Roasted Red Peppers, Chopped

14 Ounces of Canned Quartered Artichoke Hearts

¾ Cup of Dry White Wine

Two Cups of Low Sodium Chicken Stock

A Teaspoon of Lemon Zest

The Juice of ½ Lemon

A Teaspoon of Dried Oregano

A Cup of Frozen Peas

A Tablespoon of Finely Chopped Fresh Italian Parsley

Preheat the oven to 350 degrees.

Spread the potatoes out on a sheet pan. Brush the potatoes with two tablespoons of the olive oil. Sprinkle the potatoes evenly with a teaspoon of sea salt and ½ teaspoon of the black pepper. Roast in the preheated oven for one hour until the potatoes are golden brown. Set them aside.

Sprinkle the chicken pieces equally with a teaspoon of the sea salt and ½ teaspoon of the black pepper. Heat a tablespoon of the olive oil in a Dutch oven on medium high heat for three minutes. Brown the chicken on both sides in the Dutch oven. Place the browned chicken on a sheet pan and roast it in the preheated oven set at 350 degrees for one hour. Set the chicken aside.

Reduce the temperature of the oven to 275 degrees.

Discard the chicken grease in the Dutch oven but retain the brown bits that have accumulated on the bottom of the pan. Put the Dutch oven on medium heat. Add a tablespoon of the olive oil, the onion, the peppers, the garlic and the dried oregano to the pot. Cook while stirring for two minutes. Add the white wine. Scrape the bottom of the pot to loosen the brown bits that have accumulated. Cook the wine for four minutes. Add the flour. Whisk while cooking making a roux.  Add 1 ½ cups of the chicken stock. Continue to whisk until the mixture thickens. Turn off the heat.  Taste the sauce and add sea salt and/or black pepper, if desired. Add the artichoke hearts and the chicken pieces to the pot. Loosely cover with aluminum foil and place the Dutch oven in the oven. Cook for one hour. Add the potatoes and cook for an additional twenty minutes.

Remove the chicken from the pot to a serving plate. Add the lemon zest, the lemon juice, the peas and the parsley to the sauce. Stir well. Serve the potatoes, the artichoke hearts and the sauce with the chicken.

This recipe defines a “one pot meal”.

Eight Chicken Thighs

A Pound Of Hot Or Sweet Italian Sausage Links

A Pound Of Cleaned Broccoli Rabe With The Stems Removed

A Pound Of Small Red Potatoes Cleaned And Sliced In Half

1/4 Cup Of Chopped Spanish Onion

Two Minced Garlic Cloves

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Cup Of Dry White Wine (Select One That You Would Drink)

Two Cups Of Chicken Stock

A  Tablespoon Of Olive Oil

Preheat the oven to 350 degrees.

Sprinkle the chicken evenly with the sea salt and the ground black pepper. Add the olive oil to a large Dutch oven. Put the pot on medium high heat and brown the sausage on all sides. Remove the sausage to a plate. Brown the chicken thighs on both sides. Remove the chicken to a plate.

Discard the grease from the chicken and the sausage but retain the brown bits that have accumulated on the bottom of the pot. On medium high heat, cook the onions while stirring for two minutes. Add the garlic and the crushed red pepper flakes. Cook while stirring for an additional minute. Add the white wine. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits that have accumulated. Add the chicken stock and stir the contents. Add the broccoli rabe and the potatoes. Lastly, place the chicken thighs and the sausage on top of the broccoli rabe and the potatoes. Cover the pot loosely with aluminum foil. Place the pot in the preheated oven.

Cook for one and a half hours. Remove the aluminum foil during the last thirty minutes of cooking time. Serve with lemon wedges.

A Chicken Cut Up In Eight Pieces
Two Tablespoons Of Vegetable Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/2 Cup Of Light Brown Sugar
A Teaspoon Of Oyster Sauce
Two Tablespoons Of Water
1/4 Cup Of Low Sodium Soy Sauce
Two Tablespoons Of Hot Chili Garlic Sauce (Note: You can add more if you like spicy food)
The Juice Of A Lime

Preheat the oven to 350 degrees.

In a medium sauce pan, whisk together the brown sugar, the oyster sauce, the soy sauce, the water and the hot chili garlic sauce until combined. Bring the mixture to a boil and then reduce the heat to low. Cook until the sauce reduces by half. Remove from the heat and whisk in the lime juice. Set the sauce aside.

Brush the chicken pieces evenly with the vegetable oil. Sprinkle each piece equally with the sea salt and the black pepper. Roast in the preheated oven for 1 1/2 hours until the skin is brown and crispy. Brush the sauce on the chicken and roast for an additional 5 minutes. If you have any leftover sauce, serve it at the table along side the chicken.