Chicken Vesuvio Recipe Video

Chicken Vesuvio Recipe

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Chicken Vesuvio Recipe -

This dish gets its name from the steam that rises when white wine is added.

Chicken Vesuvio Recipe -

This dish gets its name from the steam that rises when white wine is added.

Added: 3/7/10

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Chicken Vesuvio Recipe chicken recipes Chicken Vesuvio Everyday Italian food network Giada De Laurentiis Italian cuisine Italian food

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By: Guest 3 months ago

The origin of the name of the dish is from the restaurant where it was first served in the 1930's, Vesuvio Restaurant in Chicago, not because of the steam rising.

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Chicken Vesuvio Recipe

Chicken Vesuvio Recipe Chicken Vesuvio is a crowd placer. I’m flavoring the meat right from the start so we do not have to add too much of salt or too much of pepper to the finish sauce or the finish product. A little bit of oil in my braising pan. It’s a hot pan because I want to really sear the chicken right from the beginning. I’m not too worried about cooking in all the way through because it will finish cooking in the oven but I do and want to get that golden brown crust on the outside. Nice hot pan, you want to hear that sizzling and I want to start with the skin side down, nice and crispy skin. Just lightly there. So we’re going to add the potatoes, I just want to start to cook them lightly and again, browning them before they cook in the oven, make sure they’re all even on the bottom there. We’re going to add little salt, always adding flavor, seasoning every layer of the dish and pepper. I’m going to let those even around. So, we’re not going to toast the garlic in the potatoes, and when adding the garlic at this point—because the potatoes again acts like a little bed so the garlic doesn’t burn. Okay. So, we’re going to add some oregano and some thyme, some white wine. See that steam, that’s Mt. Vesuvio, that’s were they get the name. And again just taking off all the brown bits from the bottom of the pan and chicken stock, chicken stock just because it gives it more flavor. Of course you can use water but use what you like. We’re going to finish cooking this in the oven 450 degrees. So yes, a high heat. Look how good that looks. I just want to finish the sauce off. So I thaw these artichoke hearts and we’re just going to put them right into this simmering juice there and make a little sauce. So, with that and to finish it all off, two tablespoons of butter. So that’s kind of the secret behind making this sauce rich and even more flavorful. See, it adds another color to the dish and a vegetable. So, you’ve got a meal of minutes of. Look how pretty that is Doesn’t that look great?

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Chicken Vesuvio Recipe

Chicken Vesuvio is a crowd placer. I’m flavoring the meat right from the start so we do
not have to add too much of salt or too much of pepper to the finish sauce or the finish
product. A little bit of oil in my braising pan. It’s a hot pan because I want to really sear
the chicken right from the beginning. I’m not too worried about cooking in all the way
through because it will finish cooking in the oven but I do and want to get that golden
brown crust on the outside.

Nice hot pan, you want to hear that sizzling and I want to start with the skin side down,
nice and crispy skin. Just lightly there. So we’re going to add the potatoes, I just want to
start to cook them lightly and again, browning them before they cook in the oven, make
sure they’re all even on the bottom there. We’re going to add little salt, always adding
flavor, seasoning every layer of the dish and pepper. I’m going to let those even around.
So, we’re not going to toast the garlic in the potatoes, and when adding the garlic at this
point—because the potatoes again acts like a little bed so the garlic doesn’t burn. Okay.

So, we’re going to add some oregano and some thyme, some white wine. See that steam,
that’s Mt. Vesuvio, that’s were they get the name. And again just taking off all the brown
bits from the bottom of the pan and chicken stock, chicken stock just because it gives it
more flavor. Of course you can use water but use what you like.

We’re going to finish cooking this in the oven 450 degrees. So yes, a high heat. Look
how good that looks. I just want to finish the sauce off. So I thaw these artichoke hearts
and we’re just going to put them right into this simmering juice there and make a little
sauce. So, with that and to finish it all off, two tablespoons of butter. So that’s kind of the
secret behind making this sauce rich and even more flavorful. See, it adds another color
to the dish and a vegetable. So, you’ve got a meal of minutes of. Look how pretty that is
Doesn’t that look great?

Transcription by: Scribe4you Transcription Services