Chicken Vesuvio

I like most any chicken dish.  This particular one I actually crave sometimes….it is that good!Chicken Vesuvio is a dish I first had many, many years ago at a wonderful Italian restaurant in Los Angeles called Marino.  If you ever get the chance to eat there be sure you try their Chicken Vesuvio…it is absolutely THE BEST!  Mr. Marino had this recipe so finely tuned that I think he could have made it in his sleep.  The original site of his restaurant was on the lot of Paramount.  It is now down the street on Melrose Avenue, only blocks from the studio.  And every famous Italian (and many non-Italians) have enjoyed the food at Marino.  My husband’s most memorable meal there happened one night when we were enjoying dinner (I’m sure I was having the Chicken Vesuvio) and Joe DiMaggio came in and was seated at the table next to us. He was a regular and even dined there often with his then wife, Marilyn Monroe.

Sal, Mr. Marino’s son, who is himself a very accomplished chef with his own restaurant, Il Grano,  recently made this dish at a friend’s home and walked me through the steps the way he (and his father before him) make it.  Before he passed away several years ago, Mr. Marino told me the basic method for how he made his delicious chicken.  Sal filled in the blanks.  You can be sure there will be Chicken Vesuvio on our dinner table a lot more often now.

That means in our home there will be love, joy and lots of abundant (and delicious) living!

Chicken Vesuvio

1 whole chicken or  chicken pieces, bone in
Olive oil
Salt and Pepper
Garlic, minced
Crushed red pepper flakes
White wine or sherry (approximately 3/4 – 1 cup)
Lemon juice

If you buy a whole chicken, cut the chicken up into the traditional pieces and then cut those pieces into smaller ones.  Or, if you are using precut pieces of chicken, cut them up into smaller pieces.  This assures that all the chicken cooks evenly and in the same amount time.  Be sure and leave the skin on and the bone in the chicken.

Cover the bottom of a heavy skillet (I like cast iron) with olive oil and heat over a medium flame.  Season the chicken pieces with salt and pepper and place it, skin side down, in the oil.

Cook until the chicken is browned.  Turn to the other side and continue cooking until that side is browned as well.  Add crushed red pepper flakes, minced garlic and wine.  Stir to loosen bits stuck on the bottom of the pan, this will also create a sort of “sauce” for your chicken.

Place the chicken in a preheated 375 degree oven to finish.  Cook for about 15 minutes.  That is just enough time to make some yummy mashed potatoes.  When you are ready to serve the chicken, squeeze the juice of a lemon over it and place on the serving platter or serve it on each plate over mashed potatoes along with some of the sauce.   To the menu, add some arugula dressed with a simple vinaigrette and some shaved parmesan cheese. And don’t forget the bread to mop up the extra sauce from the chicken. Dinner is served….Buon  Appetito!!