Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The dish is often garnished with a few green peas for color, although some more modern variations may omit some of these.
The origins of the dish are unknown, but some suggest it might have been popularized by the Vesuvio Restaurant, which operated at 15 E. Wacker Drive, Chicago, in the 1930s.
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