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Photo Credit: Elizabeth Newman

Giada's Chicken Vesuvio

Who says meat and potatoes have to be boring? Chicken Vesuvio is a classic Italian-American dish that is best known as a specialty in Chicago. It's such a great comforting dish that actually brings on a ton of flavor, thanks in part to the wine and the dried herbs. I also love that it's all made in just one pan - it doesn't get much better than that.

Traditionally, you'll often see this dish finished with green peas for color. My spin is that I love to add frozen or canned artichoke hearts! They soak up the creamy wine and herb sauce in such a delicious way, and I think it imparts a really amazing flavor and texture to the whole dish.


Giada's Chicken Vesuvio


Main Course



Prep Time

15 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Giada's Chicken Vesuvio


  • 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


  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
34 grams
24 grams
36 grams
Saturated Fat
10 grams
126 milligrams
309 milligrams
5 grams
3 grams
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gluten free
nut free

13 reviews & comments

  • Author's avatar image
    Luke DelPriore

    Absolute love this recipe. Was not greasy as some reviews suggest. If you follow the recipe, you will LOVE this dish. LOVE LOVE LOVE the artichokes in this and the way the gravy turned out.

  • Author's avatar image
    Danny Fanny

    Terrible. There was so much grease and fat, the whole dish was like eating grease and fat.

  • Author's avatar image
    Matteo Dimita

    As is 3 stars. My way 5 stars. Son't leave the skin on the chicken because when you braise it it makes the sauce gummy and flabby. Delicious

  • Author's avatar image
    Amanda Troxel

    This was very tasty! I didn’t get the potatoes as crispy as I would have liked to but it was definitely a recipe keeper to make again!

  • Author's avatar image
    debi pisano

    there is no recipe there must be a issue. I tried another recipe same issue. what a shame..

  • Author's avatar image
    Cristl Hogg

    This was easy and tasted wonderful! I used canned artichoke hearts because I couldn't find any frozen and it was delicious! The only thing I added was some capers near the end when I added the artichoke hearts to the sauce! Maybe a squeeze of lemon over the top like another reviewer suggested next time I make it! Thanks for a great recipe.

  • Author's avatar image
    Linda Reynoldson

    I lost the recipe. How can I get it back. PLEASEEEEEEEE

  • Author's avatar image
    Stacy Lindley

    Round and round in circles with no recipe. Though registering would show it.. nope. ???

  • Author's avatar image
    Viki Kerr

    Where is the Recipe ???? doesn't show

  • Author's avatar image
    Denee Chmiel

    I can’t see the recipe :(

  • Author's avatar image
    Gina Pelloni

    The frozen artichoke hearts in this recipe caught my attention so I knew I'd have to try it. I made this the other night and the whole house smelled heavenly! This was so delicious, will make again and again.

  • Author's avatar image
    michael woods

    I just made this tonight…SOOO good…wish I had someone to shelter in place with and share!…house smelled wonderful and the flavors here were FANTASTIC…followed to a "T", and only addition was to squeeze some lemon over the top to brighten it up and finish!…thanks Giada, another WINNER!

  • Author's avatar image
    Lauren Vreeland

    This is gluten free! It should be added to the GF section.

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