Chicken Vesuvio

Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato, sauteed with garlic, oregano, white wine and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color.

In Chicago, one also often finds the technique applied to other foods, like "steak Vesuvio," "pork chops Vesuvio" or even just "Vesuvio potatoes."

The origins of the dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s.

See also

• Chicago culture

External links

• Chicken Vesuvio recipe from the Chicago Sun-Times
• Chicken Vesuvio recipe from Harry Caray's Restaurant in the Chicago Tribune, with suggested wine pairings
• Chicken Vesuvio recipe from the Chicago Tribune test kitchen