When folks think of Chicago, some foods that come to mind are hot dogs, pizza, Italian beef sandwiches, and even cheesecake. But if Chicken Vesuvio wasn’t on your list, you are missing out! Imagine crispy chicken with potatoes cooked with oregano, thyme, garlic, and white wine. Add in some artichokes and finish it off with a nice buttery sauce. My mouth is watering just typing this.
The History: Where Did Chicken Vesuvio Come From?
Interestingly, Chicken Vesuvio isn’t from the Vesuvius area in Italy. Say what?! It’s believed to be a Chicago original, brought to life by Italian immigrants. The dish became a Windy City classic, serving as a hearty meal for families after a long day. So, if you’re making this dish, you’re diving into a plate of rich history and culture!
Why This Dish is Perfect for Any Occasion
Whether it’s a family gathering, a romantic date, or a solo dinner (yes, you deserve it!), Chicken Vesuvio is versatile. It’s simple enough for everyday dinners yet sophisticated for special occasions. Talk about a win-win!
How to Make Chicken Vesuvio
Like me, you’ve probably tried chicken vesuvio at a local restaurant and were blown away by the aromas wafting from your plate when it arrived. Unsurprisingly, the garlic and herbs really bring a delicious smell to the whole room, especially when the white wine is introduced. But you might be asking yourself… isn’t this dish difficult to make? The answer is it certainly can be. But worry not. Because that’s why we’ve introduced the instant pot!
Pressure cooking the chicken really makes it so tender and flavorful and doing everything in one pot allows all the flavors to meld together perfectly while reducing cooking and clean-up time. But enough talk. Time to jump into the recipe.
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Classic Chicago Chicken Vesuvio [Instant Pot]
Crispy chicken and potatoes cooked with oregano, thyme, garlic, and white wine. Few dishes scream Chicago more than Chicken Vesuvio.
Ingredients
- 3 tablespoons olive oil
- 4 chicken thighs with skin and bones (boneless, skinless chicken can be substituted)
- Salt and freshly ground black pepper
- 1 1/2 pounds medium red-skinned potatoes, halved
- 4 large garlic cloves, minced
- 1 medium onion, chopped
- 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, thawed
- 2 tablespoons unsalted butter
Instructions
- Plug in the IP with insert set in place.
- Press SAUTE on the IP and add olive oil.
- Season chicken with salt and pepper. When oil is hot, add the chicken pieces, skin side down, and cook without disturbing for about 8 minutes or until golden brown.
- Flip pieces over and cook another 5 minutes. You may need to do this in batches. Remove the chicken to a plate and set aside.
- In the now empty IP, add the garlic and onions to the same pot and cook until softened.
- Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes.
- 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, nestling them on top of the potatoes.
- Secure the lid of the IP and ensure the valve is set to SEALING.
- Press MANUAL and adjust the time to 10 minutes on HIGH pressure. (If using boneless, skinless chicken breast, reduce the pressure cooking time to 7 minutes.)
- The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
- Once at pressure, the display will reflect 10 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- When the IP beeps after pressure cooking for 10 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- When the display reflects L5:00 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.
- Open up your IP when the pin has dropped (allow a few minutes for this to happen).
- Remove the chicken from the IP and transfer the chicken to a platter. Arrange the potatoes around chicken.
- Press SAUTE on the IP and add the artichoke hearts to the sauce in the pot. Cook on SAUTE setting until the artichokes are tender, stirring often, about 4 minutes.
- Press WARM on the IP and stir in the butter. Transfer the artichokes to the platter with the chicken and potatoes, pour the sauce over the dish and serve.
Keywords: chicken vesuvio
Tips and Tricks for the Perfect Chicken Vesuvio
- Marinating Magic: Marinate the chicken overnight in a mix of olive oil, garlic, rosemary, and thyme. Trust me; the flavors will pop!
- Crispy Potatoes: For that perfect crunch, try parboiling your potatoes before adding them to the skillet.
- Wine Wisdom: A dry white wine works best. Think Pinot Grigio or Sauvignon Blanc.
Pairing Ideas: What Goes Well with Chicken Vesuvio?
- Salads: A fresh Caesar or Caprese salad complements the rich flavors.
- Wine: Remember that bottle of Pinot Grigio? Pour a glass for yourself!
- Desserts: Finish off with a classic Tiramisu or Gelato. Yum!
Frequently Asked Questions
- Can I use chicken breasts instead of whole chicken pieces?
Absolutely! Adjust the cooking time accordingly as breasts might cook faster. - Is there a vegetarian version?
Certainly! Substitute chicken with portobello mushrooms or tofu. Adjust cooking times accordingly. - Which part of Italy is Chicken Vesuvio originally from?
Trick question! It’s actually a Chicago original. - How do I store leftovers?
Place in an airtight container and refrigerate. It tastes even better the next day! - Can I freeze this dish?
Yes, but for best results, freeze without potatoes as they can become mushy when thawed. - What other herbs can I use?
Basil, oregano, and parsley are fantastic additions!
This recipe looks awesome as do many others that you have shared. I just can't seem to find how to print them.
You can print the recipe/screen by doing a [CTRL + P]
I would like to print just the recipe. When using CRTL + P your only option is to print 5 pages. Surely there is a way to just print the recipe. Thanks for your help
When using CRTL + P, a printing pop up window will appear where you can:
– select your printer
– identify whether you want to print all pages or "custom" (which allows you to select which pages to print)
– choose how may copies
– what layout the page should be printed in
– color or black & white
– etc.
I have "wordpad" so I minimize the recipe page and bring up a new blank page next to it. copy and paste the recipe onto the new blank page and print.
Honestly, it is so much easier to highlight the recipe, copy it, and paste it into a word document. I also always copy and print the URL for the origination of the recipe in case I need to read the blog article again.
I thought chicken vesuvio included balsamic vinegar?
As noted in the above recipe, this was adapted from Giada Delaurentis. Perhaps a variation of chicken vesuvio includes balsamic vinegar – Google may have a recipe that does.
…of course after I sent that, I now see it…sorry about that
No mention of when to add the butter…