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


  • ·
    olive oil
  • 4-6
    chicken breasts, boneless and skinless
  • ·
    saltand freshly ground black pepper
  • 3 lb
    smal red potatoes, halved or quartered depending on size
  • 6
    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


  1. Preheat the oven to 375°F.
  2. Heat the oil in large skillet over medium-high heat.
  3. Sprinkle the chicken, potatoes, carrots and onions with salt and pepper.
  4. Cook the chicken in the pot until golden brown.
  5. Transfer the chicken to a large casserole.
  6. Carefully 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.
  7. Carefully add the potatoes to the skillet and cook until golden brown, stirring frequently. Add additional olive oil, as needed.
  8. Add the garlic and sauté for 1 minute.
  9. Transfer to the chicken, carrot and onions.
  10. Add 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.
  11. Add 1/2 stick of butter and cook 'til butter is melted, then add to the chicken and vegetables.
  12. Cover and bake in the oven about 30 minutes, then uncover and bake an additional 30 minutes.
  13. Add remainder of butter just before serving to thicken up broth.
  14. Serve 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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