Originally posted by signman
The Chicken Vesuvio looks good to me. What's in it? Thanks.
Ah - you must not be a Chicagoan.
Chicken Vesuvio is a favorite local dish around the city. Done properly, it's the most flavorful chicken you'll ever have. The chicken (bone-in) is browned in lots of olive oil, covered with garlic, has cheap white wine poured all over it, and, along with long wedges of potato, is baked until golden. Some places also cover the chicken with peas, but that's not necessary. It generally comes out of the oven with a crunchy skin and redolent of garlic. The potatoes get drenched in all the nice juices from the chicken. The smell from my kitchen while this is baking is heavenly.
The best place for chicken Vesuvio in the Chicago area, IMHO, was a restaurant in Glenview called Seven Hills, which unfortunately closed about six years ago. Another place that did the dish properly was Stephani's, on Fullerton Avenue in Lincoln Park, which also, alas, has closed. I haven't had the version at Harry Caray's in about 10 years, so I can't comment on it, but some say that's now the best. Also, the Chicken Vesuvio at Italian Village in the Loop is quite good. The Gene & Georgetti version gets a so-so review from local reviewer Pat Bruno, who says they went skimpy on the portions.
Some restaurants do the same basic thing with salmon and call it salmon Vesuvio.
I hope you get a chance to visit Chicago someday and try Chicken Vesuvio.