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Though it's not an authentic Italian dish, Chicken Vesuvio tastes like it could be. In actuality, it's a specialty of the Italian-American restaurants in my home town of Chicago, invented sometime in the 1930s and still going strong as a favorite around town. It's a rich, stewed dish with key elements of creamy potatoes, white wine, and plenty of garlic—as well as the final sprinkle of peas to give it color and freshness.
This version comes from Saveur and keeps things simple in the ingredients list. I adapted it somewhat to save time, aiming to bring this one in close to the one-hour mark (the key is to cut the potatoes in smaller chunks so they cook more quickly). The result is perfect December food and easy to prepare.