you know how when you grow up with something you think that’s just how things are but then you find out it was actually specific to your experience? like how i have these weird things in my mouth called tori, but until the dentist told me that they were weird, i thought that was just what mouths were like.

anyway, i grew up thinking that chicken vesuvio was just regular old italian restaurant food, but i’ve recently learned that it’s actually regional to chicago! so i decided to make some for a little taste of my very cold homeland. if you’ve never had chicken vesuvio before, all you need to know is that the potatoes are so good. so soooooo good.

this recipe is adapted from cook’s illustrated complete cooking for two. in addition to making a few changes to the recipe, i have to double everything because apparently dylan and i eat for four. traditional chicken vesuvio would normally have peas in it, but dylan is allergic to peas and i hate them, so i don’t add them. a more traditional version would also use bone in chicken pieces but i think that’s too much work, so i went for boneless instead.

further note: i tried to do some research about the history of chicken vesuvio, but i ended up at this page of people just arguing a lot and being angry and i started getting sort of sad and overwhelmed so i had to quit. research at your own risk.

Kate's Chicken Vesuvio

A classic Chicago chicken and potatoes dish that comes together easily in one pot.

Servings

servings

Ingredients

1/2 cup flour
4-5 boneless skinless chicken thighs
salt
pepper
olive oil
6 potatoes, large cut into wedges
1 tbsp minced garlic
1/2 tsp oregano
1/2 tsp rosemary
2 cups chicken broth
1/2 cup white wine
4 tbsp butter
2 tsp lemon juice

Servings

servings

Ingredients

1/2 cup flour
4-5 boneless skinless chicken thighs
salt
pepper
olive oil
6 potatoes, large cut into wedges
1 tbsp minced garlic
1/2 tsp oregano
1/2 tsp rosemary
2 cups chicken broth
1/2 cup white wine
4 tbsp butter
2 tsp lemon juice

Instructions

coat chicken in salt and pepper, dredge in flour until coated
heat oil. brown chicken on both sides, transfer to plate. (chicken doesn't have to be fully cooked at this point.)
heat remaining oil, add potatoes, and brown on all sides.
season with garlic oregano, rosemary, and ¼ tsp salt.
deglaze with wine. add broth.
return chicken to pan. cover and simmer until chicken is cooked and potatoes are very soft, about 15-20 minutes.
remove chicken from pot to a plate and move pot from heat. add butter, lemon juice, and salt and pepper to taste.
serve chicken on a bed of potatoes and sauce, topped with more sauce.

I’m still going crazy for spaetzle. The other night I started off making a mushroom paprikash and spaetzle recipe that I had found online. After mixing up the spaetzle batter and chopping all the mushrooms and onions, I realized that I hadn’t read the instructions well enough and I didn’t have half the ingredients.

So it was time to improvise! I knew spaetzle would be good with mushrooms and onions no matter what, so I just needed some kind of sauce to add richness and flavor and bind everything together.

I found a nice block of Swiss cheese hiding out in my fridge (I had bought it for a recipe I never ended up making), threw together a quick bechamel, and grated the Swiss into it.

The result was like a hearty mushroom-y mac and cheese, except with the tangy flavor of Swiss and the tender springiness of the fresh spaetzle. It was a lot of fun to put together and it tastes great!

Spaetzle with Mushrooms and Swiss Sauce

Creamy Swiss bechamel, savory sauteed mushrooms, and fresh, springy spaetzle! A hearty treat for a cold night!

Prep Time

Cook Time

Servings

servings

Ingredients

1 lb mushrooms, sliced
1 medium onion, diced
1 tbsp olive oil
2 tbsp minced garlic
3/4 tsp salt
3/4 tsp pepper
1/4 cup butter
1/4 cup flour
1 1/2 cup milk
4 oz grated Swiss

Prep Time

Cook Time

Servings

servings

Ingredients

1 lb mushrooms, sliced
1 medium onion, diced
1 tbsp olive oil
2 tbsp minced garlic
3/4 tsp salt
3/4 tsp pepper
1/4 cup butter
1/4 cup flour
1 1/2 cup milk
4 oz grated Swiss

Instructions

Start by making your spaetzle batter so that it's ready to go when you need it. You can find the recipe for that in the link in the description above.
Heat olive oil in a large skillet over medium high heat. Add onions and cook until just beginning to soften, then add in mushrooms and stir to combine. Continue to cook until mushrooms begin to brown and release their juices. Add in minced garlic for the last minute. Once everything is cooked, set skillet aside for later.
In a large saucepan, heat butter until just beginning to foam. Dump in flour and whisk constantly. This mixture will turn into a paste that you'll keep whisking for a minute or two longer until it turns a little brown. Congratulations! You've just made a roux!
Now add the milk by the 1/2 cup, whisking constantly with each addition. Let the mixture thicken for a minute or two on high heat, continuing to whisk so that it doesn't stick to the bottom of your pot.
Dump in the grated swiss, stirring constantly until completely melted and incorporated into a smooth sauce. Set the sauce aside.
Boil your spaetzle, according to instructions. Combine fresh spaetzle, mushroom mixture, and Swiss sauce and enjoy!

Ingredient: flour

Kate’s Chicken Vesuvio

Spaetzle with Mushrooms and Swiss Sauce