Chicken Vesuvio

When folks think of Chicago, some foods that come to mind are hot dogs, pizza, Italian beef sandwiches, even cheesecake. Another one to add to the list is Chicken Vesuvio. I'm not particularly sure of the Chicago origins of this dish but what I can say is that it's a flavorful chicken dish to enjoy. This is a one pot wonder in my book because the entire recipe is made in one pot, cooked on both the stovetop and oven. Imagine crispy chicken with potatoes cooked with oregano, thyme, garlic and white wine. Add in some artichokes and finish it off with a buttery sauce that captures every bit of flavor cooked in the pot. If you haven't tried this dish, now's the time to take advantage of this recipe!...


Chicken Vesuvio
recipe from Giada De Laurentiis

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
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

Preheat the oven to 450 degrees F.


Carefully 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. Bring to a boil over medium-high heat.

Once you reach a boil, cover the pot and bake in the oven until the chicken is cooked through, about 20-25 minutes. Remove the pot from the oven and 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. Add the artichokes to the chicken and potatoes, pour the sauce over the dish and serve.


  1. That chicken look so yummi....


  2. best vesuvio around, (besides yours, of course), Harry Caray's!

  3. this sounds delicious! thanks for sharing :)

  4. YUM. Man, I love your pictures.... I need to get a speedlight. Do you use it with all your photos?

  5. Michelle - yes! I can't live without my speedlight. It's helped me find my photo "sweet spot" in my kitchen, regardless of time of day. I highly recommend it!

  6. YUM - the pictures looks great, but I went ahead and actually tried the recipe and it tastes as good as your pictures look! My entire family went nuts over it! Definitely a keeper and thanks for sharing!

  7. Do you use a regular stove cooking pot or an iron cast pot?

  8. Anonymous - I use a Dutch oven (think Le Creuset's enameled cast iron). The key thing is that you use an oven proof pot so you can cook the dish both on the stovetop and oven.

  9. Made this dish tonight and it was AMAZING! I bought chicken breast instead of chicken thigh with bone so I cooked it a for less time and it turned out great.

  10. I'm making it today for dinner. Can't wait to add it to my recipe collection.

  11. It looks delicious! Tomorrow I will try to prepare yourself, I love Alcachofa!!!