Sbarro Chicken Vesuvio Food

CLASSIC CHICAGO CHICKEN VESUVIO

Classic Chicago Chicken Vesuvio image

In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy...like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)
Kosher salt and freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more for brushing
1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
6 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
1 cup dry white wine, such as Pinot Grigio
2 tablespoons Italian seasoning
1 cup frozen peas, thawed
Zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 400 degrees F.
Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.
Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.
Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.
Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.

THE ITALIAN VILLAGE CHICKEN VESUVIO RECIPE

The Italian Village Chicken Vesuvio Recipe image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges
2 clove garlic, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons chopped parsley leaves

Steps:

Heat oven to 400 degrees F.
Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
Heat 2 cups of canola oil to 350 degrees F.
While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

SBARRO CHICKEN FRANCESE

Sbarro Chicken Francese image

This is a copycat recipe for Sbarro's Chicken Francese. Chicken Francese is an Italian-American dish from the New York region.

Provided by Member 610488

Categories Chicken Breast

Time 35m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

5 eggs
3 ounces romano cheese, grated
1 teaspoon parsley flakes
1 cup flour
1 1/3 cups vegetable oil
2 tablespoons olive oil
5 boneless skinless chicken breasts, pounded 1/4 inch thick
1 cup chicken stock
8 ounces butter, softened
2 lemons, juice of
salt, to taste
white pepper, to taste
lemon slice (for garnish)
parsley, chopped (for garnish)

Steps:

Heat oven to 200 degrees F.
In a medium bowl, beat the eggs and add the cheese and parsley flakes. Put the flour in a shallow bowl.
Heat the vegetable oil and the olive oil in a skillet When oil is hot enough, dip the chicken in the flour, then the egg mixture, then the flour again. Fry the chicken until golden on both sides, turning once. Drain on paper towels and move to warm oven.
Discard the oil and add the chicken stock to the skillet. Bring to a boil and reduce by half, making sure to scrape up any browned bits left from the chicken.
Add the lemon juice then the butter, whisking constantly, until it is melted. Season with salt and white pepper.
Plate the chicken breasts and pour the sauce over. Garnish with the chopped parsley and lemon slices.

Nutrition Facts : Calories 1271.5, Fat 113.6, SaturatedFat 36.9, Cholesterol 378.2, Sodium 806.1, Carbohydrate 23.1, Fiber 0.8, Sugar 1.6, Protein 41

CHICKEN VESUVIO

Chicken Vesuvio image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter

Steps:

Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

CHICKEN VESUVIO

Chicken Vesuvio image

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it's a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.

Provided by Margaux Laskey

Categories dinner, weeknight, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
Kosher salt and black pepper
4 tablespoons unsalted butter, cut into 4 slices
6 to 8 garlic cloves, thinly sliced
1 1/4 cups chicken stock
1/4 cup dry white wine
1 cup fresh or frozen green peas
1/2 lemon, juiced
Chopped Italian parsley, for serving
Crusty bread, for serving

Steps:

Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It's OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They'll finish cooking with the chicken.)
While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven's broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.