Chicken Vesuvio

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This was SO good! I didn't have veggies because I couldn't find them. I used way more Chardonnay and a lil' more olive oil. I absolutely loved this recipe! Thanks! Oh, and I used LaCriolla Adobe (all of their seasonings are fresh and in glass jars! I've been to the warehouse! to season the chicken before hand and I also to the potatoes once I added the wine and the chicken broth. That's what made the whole dish.

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this sauce is amazing and easy recipe to follow

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This was perfect. We used to serve this in a restaurant I worked in back in the very early 80's in Sacramento. This brought back so many great memories and tasted exactly as I remembered. It is what I am serving for a small group of friends for Easter. Not at all difficult and so tasty!

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This dish is just so devine! It is easy and inexpensive. Better than what you get at some fancy restaurant! We use small potatoes so we can make it without even taking out a knife. The sauce is so very flavorful and we always end up wanting to lick the sauce off the plate. Make sure to cook the chicken and potatoes on high heat to get them really nice, crisp, and brown. Chicken usually takes about 25 min in our oven to cook through but other than that we stick to the recipe to the t. We do like it with dry white wine more than vermouth. The only con is that this only feeds about 2 of us - as they are so yummy - so we always need to double or triple the recipe to feed family and friends.

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This is a great, easy one pot meal. Season the chicken well and get it really brown. Same with the taters. Brown. Giada doesnt say to s and p the spuds, but I did. I used a good leftover Pinot Grigio. Sometimes I have leftover white wine.
I did it with Lima beans. The color contrast was nice with the spring green and the beans still had some bite.
I licked the plate back in the kitchen.

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Ditto on the vermouth! It makes this recipe. Soooo good!

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I LOVE this recipe, being from the Chicago area I missed it! When I made this for my husband, he loved the flavors. It takes me back to Chicago and dinner with friends. Thank you Giada!!!!

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This was an interesting medley flavors but there are betters dishes out there. I did add bacon and put the artichokes in after the potatoes were browned. It was tasty but I have had so many chicken dishes that I would rate a lot higher, for example, standard Greek lemon chicken, Emeril's coq au vin blanc, Mario Batali's chicken with al vin cotto and cacciatore. It is worth a try though.

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Feels like Chicago! When we can't make it to the windy city this dish takes us there.Though not authentic, we do prefer the taste of breast meat. Delicious!

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I made this for the first time tonight and I can promise you - it will be made often in our house! Not only was it very easy and very delicious, our house smelled heavenly while it cooked!!! I used a Pinot Blanc in the recipe, and then had a glass with dinner. Seems like a perfect blend! One odd thing - I was actually following this recipe in Giada's cookbook, not from this site. In the cookbook, the recipe calls for two chicken breasts (with skin and bones in ADDITION to the four thighs. I can't imagine why it's not included on-line; the rest of the recipe is identical. I used the artichoke hearts, and we had started dinner with Giada's creamy artichoke soup. What an amazing dinner for a no-special-occasion Autumn Monday! Once again - Giada, you're my heroine!