This authentic recipe has been named after the famous Mount Vesuvius Volcano in Campania, Italy. Some also believe this dish is named thus because it was first served in a restaurant in the Vesuvio district of Chicago. The chicken Vesuvio recipe is one of the most sought-after dishes in Chicago’s Italian-American restaurants.

You can prepare this dish in many different ways and use some of your creativity as well. However, we will tell you the most common way to make the Italian Chicken Vesuvio and the ingredients you need for the same.

Though this dish originates in the southern part of Italy, it is believed to have been first served in a beautiful restaurant named Little Italy in Chicago. This dish has many variations, as the Vesuvio can also be prepared using pork chops, steaks, or only potatoes.

Chicken Vesuvio Recipe

Ingredients

• Chicken – about 2 to 3 pounds (you can use only chicken thighs and legs, or you can use the breasts as well)
• ideally, it would be great if you have two pieces each of breasts, thighs, legs, and wings
• Salt – about 2 teaspoons
• Pepper – 1 teaspoon (always use freshly ground black pepper for this recipe)
• Olive Oil – about 1/3 cup (for the skillet)
• Canola oil – 2 cups (for frying the potatoes)
• Russet Potatoes – 3 (peeled and cut into wedges
• keep them thick)
• Garlic – 2 cloves (use freshly crushed garlic cloves for additional flavors)
• Dried oregano – 1 or 2 tablespoons
• White wine – ½ cup
• Parsley leaves (freshly chopped) – 2 tablespoons

Kitchen Equipment:

• Oven
• Heavy skillet or Dutch oven
• Deep frying pan
• Tongs or spatula
• Thermometer (for checking chicken’s internal temperature)
• Platter for serving

Instructions

1. Preheat Oven:
   • Set your oven to 400 degrees F.
2. Prepare Chicken:
   • Clean the chicken pieces in cold water.
   • Pat them dry completely.
3. Marinate Chicken:
   • Season the chicken with salt and pepper.
4. Brown the Chicken:
   • Heat 1/3 cup of olive oil in a skillet or Dutch oven over medium heat.
   • Place the chicken in the hot oil, starting with breasts, followed by thighs and other parts.
   • Cook until each side is golden brown.
   • Once browned, remove the chicken, keeping some oil in the skillet.
5. Bake Chicken:
   • Put the chicken back in the skillet.
   • Transfer it to the preheated oven, uncovered.
   • Bake for 25 minutes, turning the chicken occasionally.
6. Fry Potato Wedges:
   • Heat canola oil in a deep frying pan.
   • Once it reaches 350 degrees F, fry potato wedges in batches.
   • Fry until golden, then place on tissue to drain oil.
7. Combine Ingredients:
   • 5 minutes before the chicken baking time ends, add fried potatoes, garlic, oregano, and wine to the skillet.
   • Return the skillet to the oven for another 5 minutes or until the chicken’s internal temperature reaches 165 degrees F.
8. Final Touches:
   • Remove the skillet from the oven.
   • Add chopped parsley and gently stir.
   • Transfer everything to a serving platter.
   • Pour the remaining juices from the skillet over the chicken.
9. Serve:
   • Your Italian Chicken Vesuvio is ready to be enjoyed!

If you’re a fan of this delicious Italian Chicken Vesuvio recipe, don’t forget to pin the image below! Share the culinary love with friends and family who would appreciate this mouthwatering dish!

Some variants you can try – Italian Chicken Vesuvio Recipe

• After the chicken and potatoes are cooked for 25 minutes, remove the skillet from the oven and place it on a stovetop. Melt some butter and add frozen green peas to the dish. Cook on a low flame until the butter turns silky, making your whole dish tasty. Switch off the flame and serve immediately.
• If you want to make this dish healthier, you can skip frying the potatoes. Instead, you can bake them. Apply some olive oil to the skillet and place the cut potatoes in them. Keep sautéing them until they turn golden. If your skillet cannot hold all the potatoes at once, you can sauté them in batches to ensure even cooking. Once the potato wedges turn golden brown, you can place the seasoned chicken, garlic, oregano, wine sauce, and other ingredients on top of them and cook everything for about 30 minutes.
• For best results, always use dry wines like Sauvignon Blanc when using white wine. To make the Italian Chicken Vesuvio recipe juicier and tastier, you can add chicken broth and white wine.
• Instead of olive oil, you can use any other high-heat oils of your choice. However, grapeseed and coconut oils are good choices.
• If you don’t get thighs or wings, you can still make the dish very well with boneless and skinless chicken breasts alone.
• If you want to make this dish a non-alcoholic one, you can skip the white wine completely and replace it with a combination of low-sodium chicken broth and lemon juice. However, remember to use only a little lemon juice, as it can make the entire dish sour.
• When you are frying potatoes and garlic, you can add about ½ chopped onion to the pan.
• Also, If you’d like, you can add some peas to this recipe.

Chicken bog recipe is a Southern dish that combines rice and meat with influences from W. Africa and Spain. The element that makes chicken bog different from its ethnic relatives is suggested by its name: it’s a boggy/wet dish and rice stew as opposed to fluffy and dry rice.

What is Chicken Bog?

This single-pot dish is a nice mix of chicken bits, smoky sausage, and rice. Its name comes from the fact that it has a boggy and soup-like texture where large chunks of meat are bogged down in the bounty stock. The rice is simmered slowly in the homemade broth and releases its starch to give the dish a nice creamy consistency that resembles risotto. But there is actually no dairy in this rich and creamy dish!

Some variations of this are chicken perlo, chicken pilau, and chicken pilaf. While these may refer to the same or a very similar chicken and rice dish, we have always known this as “chicken bog”. This rustic and comforting chicken with rice and sausage is always satisfying.

Servings: About 6–8

Ingredients

For Homemade Stock (Optional, but recommended)

• 1 whole chicken (3–4 lbs) or 2 pheasants

• 1 white onion, diced

• 2 celery stalks, sliced

• 4 garlic cloves, minced

• 1 tsp smoked paprika (optional)

• 1 sprig rosemary (optional)

• 1 sprig thyme (optional)

• Salt, to taste

• Water, to cover

For the Chicken Bog

• 2 cups long-grain rice

• 1 quart (4 cups) chicken stock (homemade or store-bought)

• 1 lb smoked sausage, sliced into rounds

• 2 Tbsp butter

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 3 Tbsp green onion, chopped

• 3 Tbsp fresh parsley, chopped

Instructions

1. Make the Stock (Optional):

• Place the whole chicken (or pheasants) in a large pot. Add onion, celery, garlic, smoked paprika, rosemary, thyme, and enough water to cover.

• Bring to a gentle simmer and skim off any foam that rises to the top.

• Add salt to taste. Simmer, uncovered, for about 2 hours or until the chicken is tender.

• Remove chicken from the pot. Strain the broth through a fine mesh sieve (lined with a paper towel for clarity, if you like). Discard the vegetables.

• Shred the chicken meat, discarding the skin and bones. Set both meat and stock aside.

2. Cook the Chicken Bog:

• In a large, heavy pot or Dutch oven, melt butter over medium heat.

• Add chopped onion and cook, stirring occasionally, until softened and just starting to brown, about 8–10 minutes.

• Stir in garlic, smoked sausage, and the shredded chicken. Cook for 2–3 minutes.

• Add rice, stirring to coat, then pour in 1 quart of the prepared stock (or store-bought stock).

• Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 20–25 minutes, or until the rice is tender and the liquid is mostly absorbed. Don’t stir while the rice cooks.

• Remove from heat and let rest, covered, for 5–10 minutes.

• Fluff the bog with a fork, then stir in green onions and parsley. Taste and adjust seasoning if needed.

3. Serve:
Serve hot, garnished with extra green onions or parsley if desired.

Tips

• If you want a richer flavor, brown the sausage before adding the onions.

• This dish keeps well in the fridge and reheats beautifully.

Is there anything more comforting than a good ol; Beef Pot Pie recipe? We don’t think so. Really great pot pies are a challenge to make but this foolproof recipe will yield great results every time. It will be the best beef pot pie you’ve made so far, I promise.

Ingredients

For the Beef Filling

• 3 lbs (1.5 kg) beef chuck steak, cut into 1-inch cubes

• 2–3 Tbsp olive oil

• 2 white onions, finely chopped

• 4 celery stalks, finely chopped

• 2 carrots, peeled and finely chopped

• 4 garlic cloves, minced

• 1 sprig fresh rosemary

• 2 Tbsp all-purpose flour

• 14 oz (400 g) chopped tomatoes (fresh or canned)

• 2 cups beef broth (low sodium if possible)

• 2 tsp mustard

• 1 tsp sugar

• Salt and freshly ground black pepper, to taste

For the Pie Crust

• 14 oz (400 g) frozen puff pastry, thawed

• 1 egg, beaten (for brushing)

Instructions

1. Brown the beef

• Pat the beef cubes dry with paper towels.

• Heat 1–2 Tbsp olive oil in a large pot over high heat.

• Brown the beef in batches (don’t overcrowd) for 3–4 minutes per batch. Remove and set aside.

2. Cook the vegetables

• In the same pot, add another drizzle of oil if needed.

• Add onions, celery, and carrots. Cook for 6–7 minutes, until softened and golden.

• Stir in garlic and rosemary; cook for 1 minute until fragrant.

3. Build the sauce

• Sprinkle flour over the vegetables and stir for 1 minute.

• Return the beef to the pot, then add tomatoes, beef broth, mustard, sugar, salt, and pepper. Stir to combine.

4. Simmer

• Cover with a lid, reduce heat to low, and simmer for 1 ½ hours, stirring occasionally.

• Remove the lid and simmer uncovered for another 30 minutes, until the beef is fork-tender and the sauce is thickened.

5. Assemble the pie

• Preheat the oven to 350°F (180°C).

• Transfer the beef filling into a deep baking dish. (If there’s too much sauce, spoon in just enough to fill the dish without overflowing.)

• Roll out the puff pastry and lay it over the filling. Trim and crimp the edges. Cut a few small slits in the top to vent steam.

• Brush with beaten egg.

6. Bake

• Bake for 20–25 minutes, until the pastry is golden brown and puffed.

7. Rest & serve

• Let the pie rest for 10 minutes before serving. Slice into generous portions and enjoy!

Tips for Success

• Dry the beef before searing — this ensures a rich brown crust.

• For deeper flavor, deglaze the pot with a splash of red wine before adding tomatoes and broth.

• Make the filling ahead of time and store in the fridge for up to 2 days before baking with pastry.

Pin the image below if you like this beef pot pie recipe 🙂

Can You Prepare The Filling for Beef Pot Pie In An Instant Pot Or A Slow Cooker?

1. Slow Cooker. You can make your own pie filling in a slow cooker set at high temp, for 6 hours or until the meat is nice and tender. The sauce may be too thin and liquidly
2. Instant Pot. Choose the meat cooking mode and cook the meat for 30-45 minutes for a natural release. Again, the sauce may not be thick enough so let it reduce and choose the saute mode then add a bit of flour mixed with a bit of water to thicken it.