Chicken Vesuvio

Name: Chicken Vesuvio
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 cup olive oil; 10 cloves garlic; 4 large russet potatoes, peeled and quartered lengthwise; 2 (3–4-lb.) whole chickens, each cut into 8 pieces; 1 1 ⁄ 2 cups white wine; 1 ⁄ 3 cup finely chopped parsley; 1 tbsp. dried oregano; Kosher salt and freshly ground black pepper, to taste; 1 1 ⁄ 2 cups chicken stock; 1 cup frozen peas, thawed

Serves
serves 8

TODD COLEMAN

This garlicky chicken dish is a specialty of Chicago's Italian-American restaurants. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Ingredients

1 cup olive oil
10 cloves garlic
4 large russet potatoes, peeled and quartered lengthwise
2 (3–4-lb.) whole chickens, each cut into 8 pieces
1 ¹⁄₂ cups white wine
¹⁄₃ cup finely chopped parsley
1 tbsp. dried oregano
Kosher salt and freshly ground black pepper, to taste
1 ¹⁄₂ cups chicken stock
1 cup frozen peas, thawed

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Instructions

Step 1

Heat oven to 375°. Heat oil in a roasting pan set over two burners over medium-high heat. Add garlic and potatoes; cook, turning, until potatoes are golden brown, about 45 minutes. Transfer potatoes and garlic to a plate; set aside. Add chicken to pan; cook, turning once, until golden brown, about 20 minutes. Add wine; cook until reduced by half, about 5 minutes. Return potatoes and garlic to pan; season with parsley, oregano, salt, and pepper. Add stock; transfer pan to oven. Bake, sprinkling peas over chicken in the last 5 minutes of cooking, until cooked through, about 45 minutes.