Chicken Vesuvio Recipe

Only in Chicago is this dish considered a classic. Made famous by old-time Chicago Italian restaurants such as the Rosebud, this Chicken Vesuvio dish easily can be adapted for those who observe Kosher laws. I have added my own touch to give it some extra pizzazz.


1 large fryer, cut up
½ cup flour
12 small red potatoes, partially peeled, and cut in half
1/3 cup olive oil
1 pound Italian turkey sausage
salt and pepper to taste
6 large cloves of garlic, minced or pressed
2 teaspoons dried Italian seasoning
juice of one medium sized lemon
1/3 cup dry white wine
3 tablespoons fresh minced parsley
1 8 oz package of frozen peas, thawed
1 Tablespoon flour
2 Tablespoons of olive oil


Wash and pat chicken pieces dry.
Dredge the chicken in flour.
Cut each potato into four long quarters, pat dry.
Pour olive oil into a large oven-proof skillet, preferably non-stick, over medium high heat
When the oil is hot, arrange chicken and potatoes, flat side down, in a single layer in the skillet.
Cook for five minutes, shaking pan to prevent sticking. Do not turn.
Heat oven to 425º F.
Add sausage to the pan, tucking pieces in between chicken and potatoes to distribute them somewhat evenly.
Transfer pan to heated oven. Bake for 20 minutes.
With spatula, turn chicken, sausage and potatoes.
Bake 20 minutes longer, or until ingredients are well browned and crisp, and juice runs clear when chicken thigh is pierced with a fork.
Season with salt and pepper
Make a simple roux by browning 1 Tablespoon of flour in 2 Tablespoons of olive oil.
Remove the chicken, sausage and the potatoes from the pan
In a separate bowl, stir together garlic, Italian seasonings, lemon juice, parsley and white wine.
Add to the pan in which the chicken and potatoes had been cooked.
Bring to a boil on the stove top.
When the liquid has come to a boil, stir in the roux.
As the liquid thickens, add the chicken, sausage and potatoes and stir to coat.
Add in the peas and allow to cook for one minute.
Makes four servings.

About Rabbi Michael Sternfield

Michael Sternfield has been a Reform rabbi for 40 years, most recently serving at Chicago Sinai Congregation from 1995 until 2013. He served for 20 years as spiritual leader of Congregation Beth Israel in San Diego, and briefly as the leader of the Durban, South Africa Progressive Jewish Congregation during South Africa’s historic transition to multi-racial democracy. He is now based in Los Angeles, California.