Chicken Vesuvio

Name: Chicken Vesuvio
Yield: serves 6 to 8
Ingredients: Vegetable oil, for browning; 2 pounds russet potatoes, peeled, cut into lengthwise wedges; 1 pound sweet Italian sausage, cut crosswise into 1-inch pieces; One 4 1/2-pound chicken, cut into 14 serving pieces including back and neck (see note); 4 teaspoons kosher salt; 5 tablespoons extra-virgin olive oil; 6 garlic cloves, crushed and peeled; 2 small onions, peeled, quartered at the root end; 1 teaspoon dried oregano; 1 cup dry white wine; 1 cup chicken stock (see page 40); 2 red, yellow, or orange bell peppers, cut into thick strips; 16 ounces frozen peas, thawed

December 14, 2011

This chicken dish is a signature Italian dish from Chicago. Just about every Italian restaurant in Chicago has some rendition of it. Traditionally made on Sundays, it is a whole chicken cut up in pieces with potatoes, peppers, peas, and lots of garlic and oregano. We have a similar chicken dish in our family, Grandma’s “chicken and potatoes.” At our house, it is everybody’s favorite, and we do make it on most Sundays.

Recipe notes

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