Italian Lemon Chicken “Vesuvio” (Chicago-Style)

The name “Vesuvio” is supposed to be a play on the legendary Mt. Vesuvius, the same volcano that took out Pompeii. However this dish is more of a juicy, lemony chicken situation and less of a volcanic catastrophe. Supposedly, it’s a variation of a very classic, rustic Italian-style way to prepare chicken. We’ll never REALLY know where or how Chicken Vesuvio came to be, but the good news is that you don’t have to travel to Chicago to try it (but you should.) I got you.

I’ve made this dish family-style friendly so that you can easily make it for a group of people. You can make this with all dark meat or all white, if you’d like. Your call. I prefer the whole chicken to get the flavor from the bones in the sauce.

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Italian Lemon Chicken "Vesuvio" (Chicago-style)

IngredientsUSMetric

• 1 large Chicken, broken down
• Olive Oil, as needed
• 1 cup Dry White Wine
• 4 cups Chicken Stock
• 4 large Russet potatoes, peeled, cooked and cut into quarters
• 1 cup Red Onion, sliced thin
• 4 Garlic cloves, minced
• 2 Tbsp Fresh Oregano, minced
• 2 Lemons, halved
• 1 cup Frozen Peas, blanched
• 1/2 cup Parsley, finely chopped
• Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. Preheat the oven to 425F.
2. Bring a large salted pot of water to a boil, add the peeled potatoes and simmer until they’re tender. About 15 minutes. Remove from the water and set aside.
3. Bring a large cast-iron skillet to high heat. Set a 9x13 baking dish next to it. Season the chicken with salt and pepper on both sides. Add oil to the cast-iron and sear the chicken skin side down until crisp, set into the baking dish. Add a touch more oil and sear the potatoes until golden brown and crisp, set into the baking dish. Sear the lemon halves until blackened and charred, set into the baking dish.
4. Add a touch more oil to the pan than drop in the red onion and sauté until browned and wilted, add the garlic and cook 30 seconds longer. Deglaze with the white wine and reduce it by half. Add the chicken stock and oregano and bring to a boil then reduce by half, about 10 minutes more. Pour the stock mixture over the chicken, potatoes and lemon in the baking dish then transfer to the oven and roast for 40 minutes.
5. Carefully remove the chicken from the oven and sprinkle over the peas. Finish with a squeeze of charred lemon juice, a drizzle of olive oil and fresh parsley. Serve with a positive ‘tude and good conversation. Heh.

Adam's Notes

• This recipe can be made with other meat, too. Simply replace the chicken for whatever you'd like. Keep in mind that cooking times will change depending on what you decide to add.
• If you feel like your sauce is too thin, reduce it down more, or add less to the casserole dish before roasting in the oven.