How to Make Comforting Chicken Vesuvio
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- čas přidán 28. 06. 2020
- Test cook Erin McMurrer makes Bridget a foolproof recipe for an Italian classic: Chicken Vesuvio.
Get the recipe for Chicken Vesuvio: cooks.io/2JkKI60
Buy our winning roasting pan: cooks.io/2O3NXAu
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I live in Chicago and love Chicken Vesuvio, The Italian Village which claims to have invented it serves it with peas in the sauce. Absolutely delicious, thank you 😊 🇮🇹
Hi, Rafael. If you knew of Febo’s Restaurant, they had a home style chicken vesuvio that was the best!😋
This is the story I've always heard re Chicago Village… I've never seen it made without peas
I love Italian Village. My parents dated there back in the day. In a around about way I am here because of that restaurant!
I was GM of Italian Village Restaurants in Chicago who developed this recipe. There is no lemon in this recipe. We would toss the chicken with olive oil, salt, pepper, rosemary and oregano. The chicken is seared on both sides and removed. Then the russet potatoes are cut in wedges and seasoned like the chicken and browned in the sauté pan. Chicken is added and then roasted in a preheated 425-450 degree oven. When juices run clear a hot spot is made in the middle of the pan and the garlic is added. Chopped garlic is cooked for a few minutes but not browned. White wine is then added and pan is deglazed for three minutes til sauce is viscous. Then chopped parsley is added. Chicken is then tossed in the sauce.
Never had a bad meal at The Italian Village.
Michael Gorogianis Your version sounds good too
Twila Johnson the rosemary and oregano really make the dish. What we do is cut the chicken in half and marinate it overnight in black pepper, fresh rosemary and dried oregano. Then when an order comes up we cut it in four parts. Then follow my recipe. Deglazing then Pan with dry white wine is another important step.
I think you missed the part where she literally began with how she changed the recipe.
msaad i am just giving the authentic recipe from the oldest Italian Restaurant in Chicago opened in 1927. Italian Village was the first Italian Restaurant to put chicken Vesuvio on the menu.
OK. What I respect about this Cooking Channel is that they test the recipes and they perfect the recipes and they taste test the recipes and they get multiple input on the recipes. It’s a scientific approach to cooking. I’ve seen a lot of comments on here about adding peas to chicken Vesuvio. I can tell you the one thing that adding peas to this recipe is that it only adds inconsistency.
Just made this with my grandma, turnout out great! She loved it
I never knew this was out of Chicago. I have eaten this dish for many years and Im surprised. Also, this dish tastes even better with lemon. Oh so delicious
Thank you ATK
Beautiful ! Thank you, Chef Erin and Chef Bridget !
Oh my gosh, I haven’t had this dish since the 80s and I lived in Chicago. I believe we had to order in advance. Such a fabulous dish and restaurant.
I made this dish last night and can tell you all that it was a hit. The flavors are surprisingly complex and it was fairly easy to make, although I had a lot of splattering on the stovetop to clean up. Since I'm cooking for two now, I will try it in a large skillet next time since there was a bit too much room in my large roasting pan for the five chicken thighs and four potatoes that I used. The pan sauce was great and there were no leftovers! Thanks for the recipe!
Love this recipe. Thanks
chicken+garlic+wine= perfect chicago chicken vesuvio, gorgeously !!!***, good one to preparing our dinner in my family , Thanks .
This is such a delicious recipe. Can not wait to make it again.
This is absolutely delicious 😋
I'm new to your channel and I'm so impressed, thank you for turning simple food into special easy dishes.
Love your meatballs with cheese in the middle 😋
This was AMAZING! My family loved it!
The thing I find most fascinating about al of ATK stuff is all of the SCIENCE behind everything! I love the detailed reasoning and explanations--can’t tell you how much it has enable me to hone my cooking skills over the years. Can’t get enough!
It also helps you to choose what you choose to cook and eat more wisely! I love this show and the staff!
T Rae,
I feel the same. I have their cookbook that covers every recipe for 22 seasons. It is an encyclopedia of recipes, taste tests, science and equipment reviews. It is the quintessential cookbook, no other is needed. I urge you to check it out! You will be so glad you did.
This recipe looks delicious!! Can’t wait to make this dish.
Frankly this looks amazing!
Love this channel
This looks delicious!
Yum 😋 looks amazing
Ugh that looks so good
That’s amazing!
I can't wait to make this
Looks yummy!
It's 12:45 A.M. and I am hungry..Wish I had a plate full of Chicken Vesuvio right now. It's beautiful...
Made it tonight. What a Winner!!!
Gracias
I can't wait to try this! I love ATK!
This is something my mother used to make when I was a kid. She grew up on Taylor st westside of Chicago
I'd eat the entire platter of this. Yummy
This is the best recipe out of all! My fam loves the lemon in it! I like chicken breast they like the thighs.
Hello! Thank you for this recipe. I've ordered the Vesuvio Potatoes via The Italian Village, Chicago. Now I will order the Chicken with it until I can master this classic recipe. All of you are seasoned "Pros" & "Winners" no doubt, so I will turn to you for advice. Grazie!
I grew up eating this dish at family parties and am just now learning that this is primarily an Illinois dish.....I had no idea.
So delicious 😋😋
Going try this, looks great. Thanks for posting and sharing!
I’m gonna make this !! May I come over
Yum. I will definitely try this recipe. The ingredients are all some of my favorites!
I'm making it right now. I don't have parsley hope basil will do. Chicken Vesuvio in California. I didn't get gravy but grease and burnt bits but the potatoes and chicken are delicious.
Thanks for this, a recipe from childhood, I can't wait to make it.
FYI there is no lemon juice in chicken vesuvio. I’m from Chicago, no authentic Italian restaurant puts lemon juice. This sounds like an Olive Garden recipe.
This is a recipe from Chicago not Italy so any "authentic Italian restaurant" making this dish isn't making authentic Italian food 😒
Ok holy @#$t that was amazing. And I'm from Chicago. This is possibly the best I've had. Nice work.
Btw, I cut the potatoes into wedges. I'm a purist. :). Plus more surface area to brown!
Oh and I also added a pat of butter to emulsify in the sauce after I poured it into the gravy bowl. So I guess I'm also rebel!
Anyway, amazing. Honestly better than Italian Village, which is a great restaurant(s).
i need a pan like that
Omg, loved this dish growing up in Chicago. Long way aways from there now, can't wait to recreate.
Rebecca go to the Italian Village. I was GM there and thet make the best.
Any down side to using a dutch oven? Less surface area for browning, I guess.
Classic Chicago Chicken Vesuvio also has peas
Hiya, Another great recipe that I am definitely going to make. One question though, I often see Yukon Gold being used but I live in England and can't get them, so what is the texture like please? Thanks very much and take care and stay well. ❤🇬🇧
The Yukon Gold is pretty much right in the middle between waxy and fluffy. I don't know if there's a direct equivalent, but King Edwards should be great for this.
That's beautiful ,and yujmmy.
This recipe is fast and easy after getting over a small learning curve. The resulting sauce is liquid gold. We now triple the garlic and potato and double the wine amounts to get even more of it.
Folks from outside Chicago never put enough lemon in Vesuvio. Every Greek neighborhood restaurant I have been to here in Chicago, puts enough lemon in the sauce to almost make you pucker.
What kind of wine would you recommend?
I've researched this recipe with other youtube networks. Yours is the best I found. Good work. Thank you.
That's a nice roasting pan - do you have a link? Thanks.
That's the Calphalon Contemporary 16-Inch Stainless Steel Roasting Pan with Rack: www.amazon.com/dp/B0009W7ED0. Great pan.
Seems like a variation on Chicken Francaise. Go check out the recipes.
Could you cut the 2 ends off of each potato, then slice down the middle to create 2 flat-ended cylinders which you brown on both sides to increase the browning? The rounded ends of the potato's wont brown very well.
In Chicago large 80 count russet potatoes are used. Potatoes are peeled and cut on the bias in three pieces then cut again giving you 6 large angular wedges.
G'day, I've been doing a chicken dish almost exactly the same as this for decades and I've never been to Chicago. I have been to Italy and this is a common variant of roast chicken pieces. The Italians love their crispy chicken and potatoes too. I don't know why the name 'Vesuvio' as there doesn't seem to be anything fiery in your recipe. While the same dish I've been doing for 30 years always includes dried or fresh chilies, giving a 'Vesuvio' effect. Could this be that some Italian folks settled in Chicago many years ago but gradually dropped the hot ingredients because of American tastes at the time. Or, is the name taken from a dish originating in Naples, not far from Vesuvius? I think the real origins of this dish could be a combination of the two possibilities I mentioned. Still, Chicago, be proud of your food's Italian heritage. Cheers, BH
The name Vesuvio is derived from the flaring up when the wine is added to the hot sauté pan.
Is there a certain brand of white wine that is used?
Two questions. First, if I cut the recipe in half for just two people, could it be done in a 12" skillet or 7 qt. Dutch oven? Secondly, my stove has a center griddle burner - would that work better than two burners if doing the recipe in the roasting pan as shown here, or do you really use and rely on the uneven distribution of heat by using two burners?
Yeah you can cut the recipe in half no problem and just use your regular burner since you're not using a big roasting pan.
Looks amazing. Have to try this!
I see you are getting very close to that 1 MILLION subscriber count, congrats!
Looks amazing!
Hello
This works a lot better in a big cast iron pan.
I watched this on the show, great recipe. Funny, I got a notification for this video and one from ScrumDiddlyUmptious at the same time, Decisions.
WOW! Looks delicious.
Chicagoans don’t eat deep dish pizza, we eat pub style thin crust square cut pizza. Deep dish is for the tourists. I LOVE Vesuvio...will be making your version soon!
msnannybean -Ginos, Uno and Due, Lou Malnati’s?--Where in Chicago are you from?
Very nice recipe ladies, have heard of this dish, but never had eaten it. I hear vesivio & it always reminds me of the volcano , mt. Vesuvious, lol.
What are the chances
Looks delicious 😋
Reminds me of Italian Baked Chicken, also very delicious !
Can you share the recipe?
I shouldn't be watching this as I eat my sad lunch sandwich 🤣
Is there an alternative to the white wine?
Chicken stock with a splash or two of white balsamic vinegar. (Just enough to "brighten"...not enough to make it sour).
I'm still waiting for the difficult part of Chicken Vesuvio.
❤👍
Hello!
Please share a link for the baking pan/tray.
At 2:22 there is a link in the video in the upper right corner.
www.amazon.com/dp/B0009W7ED0
Wow!
Chicago Chicken Vesuvio has green peas.
Oh u had me at chicken, wine, lemon garlic lol. Can't wait 2 try this
So deliciously adorable.
This is a delicious recipe. But I was deceived by the recipe name. As anything VESUVIO usually refers to hot and spicy.
Blame Michael Gregorian for that. He developed it. It should be spicy.
The name Vesuvio is derived front the flaring up of the pan when the wine is added to the hot pan.
Alternative cooking method for a electric stove?
It's the same thing
Use an oven-safe skillet...stainless steel or cast iron.
Damn, I wish I could cook 🙁😢
Phoenix85006 - What’s stopping you? Doesn’t require too many skills to execute.
Adults generally don't want to make any mistake while learning anything new. They become concerned about what others will think and say and become stressed. They are too much conscious about their own EGO. The children , on the other hand , learn faster than adults, for the exact opposite reason.
The nature of cooking as a skill is such that you are never perfect at the first try ( unless you are extremely lucky ). You make minor adjustments every time you cook the dish. In short , one learns by mistakes only in matters of cooking and learns which works and which doesn't , firsthand. The idea of time, temperature and ingredient ratio comes only after cooking for a long time. Same as MUSIC.
Traditional Chicken Vesuvio has peas. And NO lemon.
Why didn't she put olive oil in the potatoes? its suppose to be olive oil
Why 185°F-190°F and not 165°F?
Erin is super intense but she definitely knows what she's doing
Born and raised in Chicago and this is not the Chicken Vesuvio that we have here. Maybe the flavor will be ok, but we serve it with peas and the potatoes are supposed to be sliced in wedges.
Never liked it with green peas, though that is definitely how they make it on Taylor Street (as well as at Harry Caray's).
We used to get it at Salerno's Pizzeria (at their original 16th Street location in Berwyn)...they left out the peas but added onions. Add mushrooms, peppers and Italian sausage, and you had the Salerno's special.
When I fix this at home, I prefer to garnish with capers and green onion if I have them on hand.
I agree wedges is the way to go with the potatoes.
Looks nice but frustrating that the written recipe is behind a pay wall. Now I have to sit and watch again and take notes.
Just curious, why is the chicken cooked to 185-190 instead of 165? Is it not overdone? Does it have a better texture in this dish when cooked to that temperature? By the way, it looks delicious!
The reason it was browning so unevenly wasn't just that its on two burners, it's because that roasting pan was made of very thin metal and they didn't keep a lid on it and heat it slowly before adding the oil.
Thicker roasting pan with lid or foil heated slowly. That way you can walk away from the chicken and do other things and not have to babysit it.
How is it Illinois kept this a secret for so long?!
It’s commonplace in Chicago. Most Italian restaurants have it on their menu.
Is there enough time to flatten both sides of the potato to get two browned surfaces?
forgot the peas
Wait: To avoid the strong garlic flavor then you can juice a lemon over a ramekin or saucer, then use a micro-plane grater across the top to drop the garlic into the juice right away?
This dish is all about the garlic
Great recipe. If you’re avoiding carbs you can substitute whole cauliflower florets for the potatoes and they work OK, but I also tried frozen artichoke hearts last week and that worked surprisingly well. I was worried they’d dry out or burn, but they didn’t. I don’t bother chopping the cooked garlic - you can mash it with a press and it seems to work just as well.
She “re-engineered all wrong”. 1. Brown chicken in pan first. 2. No lemon. 3. Remove chicken and add seasoned potatoes/pearl onion till pan is nice and brown. 4. Add wine and deglaze pan. 5. Add potatoes and onion and sauce to chicken placed in oven pan. 6. Bake at 400 for 35 minutes. Remove from oven and add peas. 7. Bake an additional 10 minutes. Serve.
No peas? That's not chicken vesuvio. Chicago natives know peas are essential to vesuvio.
Tasty recipe, but smoke and fire hazard for small kitchens
👍🍽👌💃🏻🌹well done
In my next life I hope to remember to marry a women who is a professional chef
Where are the peas?