Chicken Vesuvio

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I have been making this recipe at least once a month for almost a year--it's one of our favorites. The reason other reviewers have ended up with a bland dish is simply because the wine they are using is not dry enough. In fact, I use dry vermouth and believe me, I've not had a bland dish yet. You also must make sure your pot is VERY hot so that when you pour in the wine/vermouth, it practically explodes (like mt. vesuvio. I highly recommend this dish even for the beginner who wants to shine like a pro.

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Love it - I try and make this once a month and everytime it has come out delicious. Mine diesn't turn out bland at all. I think a good wine has a lot to do with it also. Salt, pepper and browning the chicken and potatoes well adds to it. Thanks Giada for a great receipe that will be handed down to the next generation.

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This dish is delicious! I made it for a cooking club get together and it was a big hit! Everyone loved it! I took leftovers to a co-worker and it was still delicious! Will definitely be making this agian!

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Great for a dinner for two!

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It is very bland. My husband's Italian (also from Chicago but didn't have a family recipe on hand so used this. Don't think we will use it again. Too brothy and bland. He's going to ask his mom for tips. He used a whole cut-up chicken and the breasts, even on bone were very dry & potatoes squishy. He's a perfectionist, a good cook and makes our dinner daily (am lucky, I know so, although it was his first time making this, there isn't much technique involved so it was disappointing.

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This was just ok. Followed the recipe to a T but it turned out VERY bland. Was so looking forward to the taste after all that work. I'm from Chicago and have had this in several of the restaurants in "little Italy" so I do know what it should taste like. I added additional salt and it did help a bit...on to search for another receipe for this.

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Made this dish last night for family. I got rave reviews. I made a couple of litte "tweeks." I started with 2 slices of chopped bacon in the pot, browned them a little and then added the chicken in two batches. I added about a 1/4 C more each of the wine and broth and then a squeeze of lemon juice at the end when I added the butter. Served this dish with a mixed green, beet and feta salad and fresh bruschette on grilled chiabatta bread.

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This was so delicious! I used bone-in chicken breast.
My fiance loved it too!
Read about how I made it on my blog, Katherine's Cravings, March 31st post.

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I was told of this recipe by a friend of mine. As I have the time, I made it for my wife the next day. I was very pleased with how the dish came out. The chicken was very tender and the sauce was delicious.

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Yum! I wouldn't call this an intermediate recipe, it was really easy. My family loved it!!!