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Chicken vesuvio in a serving dish sitting on top of a red checkered tablecloth

Chicago Style Chicken Vesuvio

Nancy Blackstone
Chicken vesuvio's garlic chicken, potato wedges, and peas in a flavorful wine sauce make this native Chicago recipe a delicious one-dish meal.
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 4 hrs 37 mins
Course Main Dish
Cuisine Italian
Servings 4 Servings
Calories 630 kcal


  • 2 pounds bone-in skin-on chicken
  • kosher salt
  • freshly ground black pepper
  • ¼ cup olive oil
  • 4 Yukon Gold potatoes cut into wedges
  • ½ cup yellow onion chopped
  • 5 cloves garlic sliced
  • cup Marsala wine or dry white wine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Italian seasoning
  • 1 tablespoon butter
  • ½ cup frozen peas


  • Preheat oven to 400 degrees.
  • Dry chicken pieces well and season liberally with salt and pepper. 
  • Warm olive oil in an oven-safe skillet or dutch oven over medium heat. Add chicken, skin side down, and cook 5-7 minutes until chicken is browned and skin is crisp. 
  • Turn chicken pieces over and cook an additional 4-5 minutes, until golden brown. Remove chicken and set aside.
  • Add potatoes, onion, and garlic to the skillet and cook on medium-low 5-7 minutes, until the onion is translucent and the potato wedges start to brown. Remove the vegetables from skillet and set aside.
  • Pour wine into the skillet and cook until reduced in half, 4-5 minutes. Deglaze the pan by scraping the chicken and brown bits from the bottom and sides. 
  • When wine is reduced in half, return potatoes, onion and garlic to the skillet. Add chicken stock, chopped parsley, and Italian seasoning, stirring to combine. Add the chicken pieces on top.
  • Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees. 
  • Return the skillet to the stove and remove chicken and vegetables, leaving the liquid. Bring liquid to a simmer; add butter and stir until smooth, about 5 minutes. Add salt and pepper to taste.
  • Add peas to the sauce and cook 1-2 minutes longer. Serve chicken on top of potato wedges and garnish with pan sauce and peas. 


If you want to make a larger portion, cook chicken in two separate batches and double the sauce ingredients.
You can substitute red or russet potatoes for the Yukon Gold.
You can substitute shallots for the yellow onion.
You can use boneless, skinless chicken breasts, but they are larger and may need to bake up to one hour in the oven to reach the proper temperature.


Calories: 630kcalCarbohydrates: 37gProtein: 40gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 125mgSodium: 135mgPotassium: 1444mgFiber: 6gSugar: 4gVitamin A: 430IUVitamin C: 46mgCalcium: 96mgIron: 4mg
Keyword Chicago chicken recipe, Chicago foods, garlic chicken, Italian chicken recipe, Italian recipes, vesuvio restaurant Chicago
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