A Chicago Original

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Did you know that there are pockets of Italian Americans all over Illinois? Some of the best food you'll ever find is in little restaurants and pizza shops throughout the state. It can also be found in the larger family recipes in the Chicago area, and one of most famous, original recipes created by Italians in Chicago is Chicken Vesuvio. It's a delicious combination of tender chicken, Italian herbs and seasonings, potatoes, and white wine, and it's pretty simple to make.

Here's what you will need -

• A 12-inch cast iron or other oven-safe skillet with a lid

• 3 pounds of bone-in chicken pieces

• 1/3 cup all purpose flour

• 1.5 teaspoons dried basil

• 3/4 teaspoon dried leaf oregano

• 1/2 teaspoon salt

• 1/4 teaspoon dried leaf thyme

• 1/4 teaspoon ground black pepper

• Pinch of dried rosemary

• Pinch of rubbed sage

• 1/2 cup olive oil

• 3 baking potatoes, cut into lengthwise wedges

• 3 tablespoons chopped fresh parsley

• 3 cloves garlic, minced

• 3/4 cup dry white wine (I use Pinot Grigio)

Preheat your oven to 375 degrees.

Mix the flour, salt, pepper, and dried herbs together in a shallow dish. Dredge the chicken in the flour mixture and shake of the excess. Heat the oil in a 12-inch cast iron or other oven-safe skillet over medium-high heat until hot. Add the chicken pieces in a single layer and cook, turning occasionally, until browned on all sides, approximately 15 minutes. Remove the chicken pieces from the skillet with tongs and let them drain on paper towels.

Add the potato wedges to the skillet and fry, turning occasionally, until they are light brown on all sides. Once they are remove them to the paper towels, as well.

Pour off all but 2 tablespoons of the fat from the skillet, and then return the chicken and potatoes to the skillet. Sprinkle with the parsley and garlic and then pour the wine over all of it. Cover and bake for 10 minutes, and then uncover and bake 15-20 more minutes until the potatoes are fork-tender and thigh juices run clear. The internal temperature of each of the chicken pieces should be 165 degrees. Let it sit for 5 minutes before serving and then serve with the pan juices.

Now if you want to be REALLY authentic you would serve this dish with cooked green peas sprinkled over it, in addition to the parsley, but not everyone in my family is a fan of peas, so we omit those.

Anyway, I hope you enjoy!