Looking for a classic Chicago meal that’s not deep-dish pizza? I’ve got you covered with my take on Chicken Vesuvio.
No one knows for sure exactly where Chicken Vesuvio originated. There is a theory that it was made popular by the Vesuvio Restaurant, which was located on Wacker in Chicago in the 1930’s. Now we’ll probably never know for sure, but there is one certainty: this is one delicious dish.
You’ll regularly find it on the menu at Italian restaurants around Chicago. You’ll even find expanded takes off of the original with veal vesuvio, vesuvio potatoes, etc.
Typically it’s made with green peas to give it a little pop of color but I’m not a fan of my peas cooked so I don’t tend to add that to mine.
Unlike lasagna, you don’t have to spend all day in the kitchen with this dish. Just brown the meat and potatoes in a skillet, toss them in a baking dish, and let the oven do the rest of the work. It’s perfect for a mid-week meal or if you’re serving a large group of dinner guests.
Chicken Vesuvio in California
When we were recently in Ventura, California visiting with Jill & Ron from Jilz Gluten Free, I whipped this dish together for all four of us for dinner. I made enough extra so that they could have leftovers to take to work for lunch the next day. If you double or triple the recipe, you’ll be prepared for a few days worth of meals.
Plus, if you roast some extra chicken while you’re at it, you can whip together a chicken salad while this dish is baking.
Make good use of your time in the kitchen and you won’t dread it the next time. :)
