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Photo Credit: Elizabeth Newman
Giada's Chicken Vesuvio
15 MINPrep Time
60 MINCook Time
4Servings
(5)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Who says meat and potatoes have to be boring? Chicken Vesuvio is a classic Italian-American dish that is best known as a specialty in Chicago. It's such a great comforting dish that actually brings on a ton of flavor, thanks in part to the wine and the dried herbs. I also love that it's all made in just one pan - it doesn't get much better than that.
Traditionally, you'll often see this dish finished with green peas for color. My spin is that I love to add frozen or canned artichoke hearts! They soak up the creamy wine and herb sauce in such a delicious way, and I think it imparts a really amazing flavor and texture to the whole dish.
Giada's Chicken Vesuvio
Main Course
Servings
4
15 minutes
Cook Time
60 minutes
575
Author:
Giada De Laurentiis
Ingredients
- 3 tablespoons olive oil
- 4 chicken thighs with skin and bones
- Salt and freshly ground black pepper
- 1 1/2 pounds small red-skinned potatoes (halved)
- 4 large garlic cloves (minced)
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 ounces frozen artichoke hearts or 1 cup frozen lima beans (thawed)
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 450 degrees F.
- Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
- Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 575
Amount/Serving % Daily Value
- Carbs
- 34 grams
- Protein
- 24 grams
- Fat
- 36 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 126 milligrams
- Sodium
- 309 milligrams
- Fiber
- 5 grams
- Sugar
- 3 grams
Extra Virgin Olive Oil DOP
- Regular Price
- $27.50
- Unit Price
- /per
(17oz)
Organic Sicilian Oregano Bunch
- Regular Price
- $9.50
- Unit Price
- /per
(0.8 oz)
Extra Virgin Olive Oil DOP
- Regular Price
- $27.50
- Unit Price
- /per
(17oz)
Organic Sicilian Oregano Bunch
- Regular Price
- $9.50
- Unit Price
- /per
(0.8 oz)
13 reviews & comments
-
Luke DelPriore - Jun 09
★★★★★
★★★★★
Absolute love this recipe. Was not greasy as some reviews suggest. If you follow the recipe, you will LOVE this dish. LOVE LOVE LOVE the artichokes in this and the way the gravy turned out.
-
Danny Fanny - Jun 09
★★★★★
★★★★★
Terrible. There was so much grease and fat, the whole dish was like eating grease and fat.
-
Matteo Dimita - Jun 09
★★★★★
★★★★★
As is 3 stars. My way 5 stars. Son't leave the skin on the chicken because when you braise it it makes the sauce gummy and flabby. Delicious
-
Amanda Troxel - Jun 09
★★★★★
★★★★★
This was very tasty! I didn’t get the potatoes as crispy as I would have liked to but it was definitely a recipe keeper to make again!
-
debi pisano - Jun 09
★★★★★
★★★★★
there is no recipe there must be a issue. I tried another recipe same issue. what a shame..
-
Cristl Hogg - Jun 09
★★★★★
★★★★★
This was easy and tasted wonderful! I used canned artichoke hearts because I couldn't find any frozen and it was delicious! The only thing I added was some capers near the end when I added the artichoke hearts to the sauce! Maybe a squeeze of lemon over the top like another reviewer suggested next time I make it! Thanks for a great recipe.
-
Linda Reynoldson - Jun 09
★★★★★
★★★★★
I lost the recipe. How can I get it back. PLEASEEEEEEEE
-
Stacy Lindley - Jun 09
★★★★★
★★★★★
Round and round in circles with no recipe. Though registering would show it.. nope. ???
-
Viki Kerr - Jun 09
★★★★★
★★★★★
Where is the Recipe ???? doesn't show
-
Denee Chmiel - Jun 09
★★★★★
★★★★★
I can’t see the recipe :(
-
Gina Pelloni - Jun 09
★★★★★
★★★★★
The frozen artichoke hearts in this recipe caught my attention so I knew I'd have to try it. I made this the other night and the whole house smelled heavenly! This was so delicious, will make again and again.
-
michael woods - Jun 09
★★★★★
★★★★★
I just made this tonight…SOOO good…wish I had someone to shelter in place with and share!…house smelled wonderful and the flavors here were FANTASTIC…followed to a "T", and only addition was to squeeze some lemon over the top to brighten it up and finish!…thanks Giada, another WINNER!
-
Lauren Vreeland - Jun 09
★★★★★
★★★★★
This is gluten free! It should be added to the GF section.
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