Chicken Vesuvio - Bastardized Version

Chicken Vesuvio - Bastardized Version Recipe

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Shelley Maurer


Serve with a crusty bread to soak up all the delicious broth.

★★★★★ 1 vote
1 Hr
1 Hr 30 Min


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olive oil
chicken breasts, boneless and skinless
saltand freshly ground black pepper
3 lb
smal red potatoes, halved or quartered depending on size
carrots, peeled and sliced diagnonally
1 large
red onion, thinly sliced
6 clove
4 c
dry white wine
4 c
chicken broth
1 Tbsp
dried oregano
1 Tbsp
dried thyme
1 stick
butter, room temperature

How to Make Chicken Vesuvio - Bastardized Version


  • 1Preheat the oven to 375°F.
  • 2Heat the oil in large skillet over medium-high heat.
  • 3Sprinkle the chicken, potatoes, carrots and onions with salt and pepper.
  • 4Cook the chicken in the pot until golden brown.
  • 5Transfer the chicken to a large casserole.
  • 6Carefully add the carrots and onion to the skillet and cook until the onions are translucent, stirring occasionally, about 10 minutes. Carrots should caramelize a bit. Transfer to casserole with chicken.
  • 7Carefully add the potatoes to the skillet and cook until golden brown, stirring frequently. Add additional olive oil, as needed.
  • 8Add the garlic and sauté for 1 minute.
  • 9Transfer to the chicken, carrot and onions.
  • 10Add the wine, broth, oregano and thyme to the skillet and stir to scrape up any brown bits on the bottom of the pot. Let simmer for about five minutes.
  • 11Add 1/2 stick of butter and cook 'til butter is melted, then add to the chicken and vegetables.
  • 12Cover and bake in the oven about 30 minutes, then uncover and bake an additional 30 minutes.
  • 13Add remainder of butter just before serving to thicken up broth.
  • 14Serve in a shallow bowl. Enjoy!

Printable Recipe Card

About Chicken Vesuvio - Bastardized Version

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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