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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Vesuvio Recipe

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This recipe for Chicken Vesuvio, by , is from Donna Kelley and Family Recipes Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Vogel


1 lb. Skinned and Cubed Chicken Breasts to 1” Pieces (or You Can Use Skin on Chicken Pieces Bone-In if You Prefer) – I Like That I Don’t Have to Cut or Pick Up the Chicken With My Hands. Although the Chicken Will be Moister and if You Like Dark Meat; Thighs, Legs and Wings Work Great.
1 lb. Italian Sausage Sliced into Pieces (Mild or Hot) Cut into 1” Pieces
6-8 Peeled and Diced (1” Pcs.) Yukon Golden Potatoes
1/8 Cup Dry White Wine (Optional)
1 Can Pitted Black Olives Small or Medium Size
1 Jar Green Olives Small or Medium Size (w/Pimento - Optional)
Extra Virgin Olive Oil
Soy Sauce
Minced Garlic (or Fresh Crushed Minced)
Oregano – Rosemary – Thyme – Crushed Red Pepper

Marinate the cubed chicken in soy sauce, salt/pepper, minced garlic, oregano, rosemary, thyme and crushed red pepper in sealable plastic bag overnight before cooking (optional).
Preheat oven to 400 degrees.
In a large Pyrex dish smear olive oil on bottom and sides of dish. Add cubed potatoes, drizzle more olive oil over potatoes then add minced garlic, salt/pepper, rosemary, thyme and crushed red pepper on the potatoes and stir. Place in oven for 45-60 mins. stirring occasionally. Do not cover dish.
• If not using marinated chicken - Drizzle olive oil into a heated pot. Add a generous helping of minced garlic with salt/pepper, oregano, rosemary, thyme and crushed red pepper into pot. Add sausage first and brown for approximately 10 minutes, then add chicken and continue cooking for an additional 10 mins.
• If using marinated chicken - Drizzle olive oil into a heated pot. Add Italian sausage first (see above) then add chicken, sauté for approximately 10 minutes stirring occasionally. Place to the side.
When potatoes are beginning to nicely brown, add the pre-cooked chicken, sausage, wine and olives to the Pyrex dish, mix it all up and put back into oven for another 30-45 mins. I’ve added asparagus into the dish too….experiment! ENJOY!

Note from Kenny
I learned this dish from my father and over the years I tweaked it to my taste. (All spices and garlic are to your individual taste.) And it’s a great dish to have the kids help cook!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Serve with love!

This one requires a little backstory....
Our good friend Kenny was born to a Polish mother and Italian father in the 1950's and to top it off grew up in a Polish/Italian neighborhood (when they used to be that way) in Chicago his entire childhood. His father was the primary household cook and being 100% Italian would cook almost exclusively authentic Italian dishes for the family to enjoy. Kenny has memories of his father spending all day slow cooking and meticulously flavoring his gravies (most people commonly know as spaghetti sauce) just like we've all seen them do in the great mob movies and among the old cultural stereotypes. As Kenny states above this Vesuvio is one of those recipes that he's made his own over the years and was gracious enough to send to us after trying it and being so impressed.

Note: I know this sounds like a different combination of flavors but you will be surprised how well they blend together. This is a great easy dish to make in large pans to take to gatherings too!




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