Chicken Vesuvio

Pinched Chicken Vesuvio

This recipe is based on one from Proud Italian Cook. Chicken Vesuvio is a Chitown classic, 
and here it is pinched of unnecessary fat. It's fabulous.

Serves 4


4 split chicken breasts (bone-in)

2-4 potatoes (2 large Russets, halved and then quartered or 4 bigger Yukons or Reds, halved)

7-8 garlic cloves, peeled and left whole

Olive oil

Kosher salt

Fresh ground pepper

Garlic powder


1 1/2 cups white wine (Proud Italian Cook suggests Pinot Grigio)

1 1/2 cups chicken broth

1/2 cup fresh or frozen peas


  • Large skillet (10 to 12-inche nontick or stainless)
  • Roasting pan


Preheat oven to 375

Wash and cut potatoes. Peel garlic.

Heat a large skillet over medium heat.

Remove skin from chicken breasts. Season on both sides with salt, pepper, garlic powder and oregano.the

Add 1-2 T olive oil to the skillet. Brown the potatoes, cooking for about 2-3 minutes, tops. Transfer potatoes to the roasting pan.

Add chicken to skillet, working in batches if necessary. Brown both sides then transfer to the roasting pan.

Add garlic cloves to the skillet and saute until golden. Transfer to the roasting pan.

Add wine and broth to the skillet and deglaze. Scrape/stir to loosen any tasty bits from the pan. Heat through, cooking for 1-2 minutes. Pour over chicken in the roasting pan.

Transfer roasting pan to the preheated oven and cook for about 30 minutes, or until the chicken is cooked through. Add peas and return to the oven for another 5 minutes. 

Cool a bit if you plan to remove the breast from the bone. Otherwise, taste for seasoning (you can add salt and pepper to the sauce), then serve and enjoy.