This Greek chicken recipe from Cook's Country approaches a legendary Chicago chicken dish: the lemony, herbed chicken Kalamata from Lincoln Park's Athenian Room.

In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy…like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!

Adapted from the Barefoot Contessa's Foolproof If you feel like getting ahead, you can marinate the chicken in the mustard and buttermilk overnight or for a few hours; if you don't have time, don't worry. I made this for my in-laws without marinating the chicken at all, and they raved. If you marinate the chicken, too, the buttermilk definitely acts as a tenderizer. You can use any combination of bone-in, skin-on thighs or drumsticks. I love using thighs with this recipe. A few changes from the original recipe: You can find the original recipe online in various places, but these are the basic changes I've made: fresh bread crumbs versus panko; 4 tablespoons olive oil versus 2 tablespoons olive oil + 2 tablespoons butter; buttermilk versus white wine (because the buttermilk is thicker than wine, I find the breadcrumbs stick to it better); 4 thighs and 4 drumsticks versus 1 chicken cut into 8 pieces; oven temp at 400ºF the entire time. If you are up for a little adventure... ... this is what I suggest: Buy two chickens. Cut them up (video guidance here). Use the 4 thighs and 4 drumsticks here. Remove the breasts from the bones and make these tarragon chicken breasts on a subsequent evening. With the wings, necks, backbones, and breast bones, make stock. After two hours of gentle simmering, pull the meat from the stock bones, and make a simple chicken salad: mayonnaise + relish + a squeeze of lemon. Return the bones to the pot and gently simmer for another hour.

Chicken Vesuvio is a Chicago favorite made with a delicious combination of crispy chicken pieces, potato wedges, garlic, onion, and white wine.

My Chicken Vesuvio is a restaurant-quality dish from Chicago, where chicken a potatoes braise in a flavorful sauce, along with the final addition of peas.

When folks think of Chicago, some foods that come to mind are hot dogs, pizza, Italian beef sandwiches, and even cheesecake. But if Chicken Vesuvio wasn't on your list, you are missing out! Imagine crispy chicken with potatoes cooked with oregano, thyme, garlic, and white wine. Add in some artichokes and finish it off with a

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 really delicious way.

Chicken Vesuvio is a Chicago favorite made with a delicious combination of crispy chicken pieces, potato wedges, garlic, onion, and white wine.

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 really delicious way.

Baked Chicken Recipes – You won’t find many recipes on Eatwell101 that are easier than these baked chicken recipes. You can get as creative as you’d like with the seasoning choices, and they …

Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois

Using green goddess dressing as a marinade for roast chicken, as Cook's Country suggests, is a brilliant idea: bright, fresh flavors complement the chicken, while the acid in the marinade tenderizes the meat and the sugar caramelizes the skin.

Every culture seems to have some variation of chicken and rice. I think I've found what may be Greek cuisine's version - Kita Kokinisti! This dish involves simmering chicken to absorb a flavorful sauce and is served over rice or orzo. Whatever you decide to serve it with, the sauce is what makes this dish

While everyone was going crazy last year for Popeye's fried chicken sandwiches, a couple of local chefs were planning on creating their own versions of this Southern staple.

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 really delicious way.

Discover culinary magic in these humble yet extraordinary recipes, where simplicity meets flavor in a delightful dance. From comforting classics to innovative creations, each dish is a journey through taste and tradition. Whether you're a seasoned chef or a kitchen novice, these recipes invite you to embrace the joy of cooking and savor the delicious moments shared around the table.

Love garlic? Try this Italian-American specialty from Chicago. Chicken Vesuvio is a one-pan recipe of crispy chicken thighs, potato wedges, and peas in a lemony garlic-white wine sauce.

When folks think of Chicago, some foods that come to mind are hot dogs, pizza, Italian beef sandwiches, and even cheesecake. But if Chicken Vesuvio wasn't on your list, you are missing out! Imagine crispy chicken with potatoes cooked with oregano, thyme, garlic, and white wine. Add in some artichokes and finish it off with a

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 really delicious way.

There are few things as comforting as a home-cooked meal, and this 4 ingredients chicken bake is no exception. Packed with flavor, this dish is perfect for a family dinner or get-together.

In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy…like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!

Gullah Geechee cookbook author Emily Meggett’s version of Southern fried chicken is an essential.

Pasta dishes are easier to enjoy gluten free than ever before. At first I struggled with the idea of giving up pasta since it was so affordable and a pantry staple. But when gluten free pasta became available, I felt happy knowing I had options. Nowadays, there's plenty of gluten free pastas to choose from

This chicken vesuvio recipe is a Chicago classic. Chicken pieces are seared until golden brown and baked with roasted potato wedges and green peas in a lemon garlic and white wine sauce. A delicious meal the whole family will love!

After spending practically my whole day off in the kitchen, I wanted something quick and easy for dinner. So with a couple chicken breasts and some spices, we had a nice meal of sweet & spicy chicken. Because of its relatively low cost among meats, chicken is one of the most used meats in the

Living in Chicago has some perks, like the abundant restaurant choices available. But despite many city friends who are anti-chain restaurants, the suburban girl in me isn't ashamed of liking or dining in them. Besides, chain restaurants offer some good eats too! One such chain is The Cheesecake Factory. Before I moved to the city,

These are some of our best dinner recipes with chicken, including sheet pan baked chicken, grilled chicken, chicken stir fry, braised chicken thighs, chicken sandwiches, chicken burgers, and more. They're perfect for timely weeknight meals.

This is a terrific recipe to make when you have left over chicken. Saves a step, cuts down on the prep time and uses up that chicken.

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 really delicious way.

In the crowded world of Chicago Italian joint chicken dishes, there are always so many to choose from: piccata, marsala, scaloppine al limone, francese, parmigiana, and bocconcini, to name a few staples. And there's usually at least one dish named after a real guy…like Chicken a la Tony Ocean, Al Pimonte Ford Chicken, or Chicken Uncle Gino. But if you order a Chicken Uncle Gino or any namesake chicken, you're basically getting chicken vesuvio, with additional ingredients like crumbled sausage and maybe some freshly chopped parsley. That's why chicken vesuvio is king of the chicken mountain. It really is a lovely dish when done right: bright and zesty while still rich and succulent. Like most roasted chicken dishes, it's best when the skin is nicely rendered and crispy with a fair coating of almost-crunchy dried Italian seasoning. The fresh lemon and white wine give the dish a punch of life. The addition of peas is not exactly traditional, but they really tie the room together with their bursts of sweetness.This dish pairs well with sausage pizza and a big 'ol salad!