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.
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Serving Size: 1 to 6 serving (579g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 343 | ||
Calories from Fat: 273 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 35mg | 11 % | |
Sodium 284.6mg | 10 % | |
Potassium 233.5mg | 6 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 9.8g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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