Italian Chicken Vesuvio

With Peas and Potato Wedges in a Lemon-Butter Sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

Much like Al Capone, Chicken Vesuvio originated in our beloved hub of Chicago, is Italian-American, and there's nothing quite like it. But unlike Al Capone, Chicken Vesuvio is more iconic than infamous. The dish starts with bone-in chicken breasts replete with buttery skin, and we add pan-fried, crispy potato wedges. Both are slathered in a garlicky lemon-butter sauce that soaks into every crevice, creating the most succulent experience. It's a criminally good meal that you don't have to be a gangster to enjoy.

In Your Box (serves 2)

  • 3 Oregano Sprigs
  • 1 Lemon
  • 4 Garlic Cloves
  • 2 Russet Potatoes
  • 2 Bone-in Chicken Breast
  • 2 Vegetable Bouillon Cube
  • Info
    1⅕ oz. Butter
  • 4 oz. Frozen Peas
  • Nutrition (per serving)

  • Calories
    871
  • Carbohydrates
    75g
  • Fat
    26g
  • Protein
    65g
  • Sodium
    306mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Medium Pot
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce an pat dry. Stem and coarsely chop oregano. Halve lemon. Zest a bit for garnish, if desired. Finely sliver garlic. Scrub potatoes and cut into wedges. Rinse chicken breasts and pat dry.

  • Step 2 - Start the Potato Wedges
    2

    Start the Potato Wedges

    In a medium pan over medium-high heat, warm 2 tsp. olive oil. Once hot, add potato wedges and a pinch of salt and pepper and cook until wedges are lightly browned, about 9 minutes. Remove potatoes from pan and keep warm until ready to add to the Vesuvio sauce.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    In the same medium pan that cooked the potato wedges, warm another 1 tsp. olive oil over medium heat. Lightly salt and pepper each side of the chicken breasts. Once pan is hot, add chicken breasts and cook for 5-6 minutes on each side, or until internal temperature reaches at least 165 degrees. Remove from pan and keep warm until ready to assemble dish.

  • Step 4 - Prepare the Sauce
    4

    Prepare the Sauce

    In a medium pot over medium-high heat, whisk together 2 cups of water and the bouillon cubes until completely dissolved. In same pan in which you cooked the chicken and potatoes, warm the butter and garlic slivers over medium-high heat until aromatic, about 2 minutes. Next add the bouillon liquid to the pan and allow to reduce for 4 minutes. Reduce heat to medium-low and add juice of the lemon to taste, oregano (reserving a pinch for garnish), salt and pepper to taste, and the cooked chicken breasts and allow to cook for 4 minutes.

  • Step 5 - Assemble the Chicken Vesuvio
    5

    Assemble the Chicken Vesuvio

    Add the potato wedges and green peas to the skillet and cook for another 3-4 minutes, or until warmed throughout. Add a pinch of salt and pepper to taste.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a chicken breast on the plate. Surround the chicken with a portion of potato wedges. Ladle the Vesuvio sauce and peas over the chicken and potatoes, covering a good portion of the dish. Garnish with remaining oregano, lemon zest, and freshly cracked black pepper.