Sweet home, Chicago. A classic one-pot meal, and a classic Chicago dish: Chicken Vesuvio.

When you think of Chicago food, surely Chicken Vesuvio does not come to mind. You probably think of the regulars: deep dish pizza. Italian beef. The Chicago dog. Garrett’s popcorn.

Really…not the types of things that I like to cook, or really even eat. I’ve lived here five years, and have never even had a Chicago dog (shame? Maybe…)! However, I wanted to pick a Chicago food to close out the Midwest since here is where my journey will start and end. Perhaps a lesser (to me, at least) known dish of Chicago origin to non-natives is Chicken Vesuvio. It’s a perfect example of the overwhelming influence that the immigrant groups brought to Midwestern cuisine. Origin unknown, it remains a favorite in many Chicago Italian restaurants and steakhouses. I found a lot of different variations. So here, using Giada’s as a base, I’m adding my own twist on this Chicago classic.

And I can’t help but think of Return to Me when I hear of it (classic!).

Chicken Vesuvio

October 6, 2012

Servings: 2

Total: 40 min

Difficulty: Easy

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By: Chrissy

Ingredients

Olive oil, to coat the pan
4 boneless, skinless chicken thighs
Salt pepper
8 small red-skinned potatoes, quartered
4 large garlic cloves, minced
3/4 cup semi-dry white wine
3/4 cup chicken stock
1 1/2 tsp dried oregano
1 tsp dried thyme
8 ounces frozen artichoke hearts
1 TB butter, unsalted
Juice of half a lemon
Handful of chopped parsley

Directions

Step 1 Preheat the oven to 450F.
Step 2 Heat the oil in large ovenproof pot. Season the chicken with salt and pepper (or grill seasoning, whatever works for you). Cook the chicken until golden brown on all sides, about 5 minutes a side.
Step 3 Transfer the chicken to a bowl. Add the potatoes to the same pot and cook until they are golden brown, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth and spices. Return the chicken to the pot. Stir to combine.
Step 4 Cover and bake in the oven until the chicken is cooked through, 10-15 minutes. Transfer the chicken and potatoes to a platter.
Step 5 Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, about 4 minutes. Add the butter and lemon juice, and reduce until desired thickness.
Step 6 Pour the sauce over chicken and potatoes, garnish with the parsley and enjoy!