Several times a year I fly to Chicago to visit my oldest daughter and her family. I miss them all so much and can’t wait for my visits to roll around so I can see my grandchildren, my great-grandson, and my sweet daughter and son-in-law. We all are true foodies and when I am there they take me to wonderful restaurants, delicatessens and amazing markets. It’s overwhelming to see an entire grocery store devoted to Italian or Polish food, and the take-out sections in many specialty shops almost leave me speechless..almost. I wish I could take a little bit of everything home with me. I can’t, of course, but I usually manage to tuck little packages of this and that into my suitcase each time I visit so I can experiment with some new ingredient or odd shaped pasta when I get home.
I’ve been an enthusiastic follower of Proud Italian Cook since I started blogging 3 years ago, and I’ve tried many of Marie’s wonderful recipes. She is an award winning Chicago blogger and when my daughter moved to the Midwest I became very interested in Marie’s posts about the city. We have followed her recommendations many times and have found little deli’s and restaurants around town that serve up excellent food with plenty of atmosphere to go along with it. Just before my trip east last April Marie wrote about Danny’s Cafe in Melrose Park. Take a look at their menu and there won’t be any question about why this restaurant was at the top of our list of places to visit. For a look at some of Danny’s specialties and a tour of Caputo’s Cheese Market click here. You won’t believe your eyes I guarantee it. Their deli case alone will knock your socks off. And I have NEVER seen so many different kinds of cheese under one roof ANYWHERE.
- 3 pounds bone-in, skin-on chicken pieces
- Salt and pepper
- Dried oregano
- Granulated garlic
- Potato wedges, about 4 russets or 6 reds
- Equal parts white wine and chicken broth. Marie used 1-1/2 cups of each
- 10-12 whole garlic cloves
- 1 cup frozen peas
- Season chicken with salt, pepper, oregano and garlic.
- Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.
- Add garlic cloves to the skillet and cook until golden brown.
- Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas the last 15 minutes of cooking.
- Bake at 375F until chicken is cooked, about 1 hour and 15 minutes.
I was so happy to find this recipe for Chicken Vesuvio on Marie’s Blog. I followed her recipe exactly and we loved it. The only thing I will do differently when I make it again, which will be soon, is to increase the amount of wine and chicken broth to 2 cups each. The sauce is so darn good and we all wanted more of it. My oven cooks a little hot so I took the chicken out after 1 hour.
I’m not sure how neckbones are served and Marie didn’t include a photograph. I guess I will have to try them the next time I visit. Love the spare ribs…the tripe not so much.
Danny’s Chicken Vesuvio Sandwich
This is what I ordered for lunch that started my love affair with Chicken Vesuvio. Chicken cutlets are sauced in a garlicky wine gravy, garnished with fresh peas and served on a ciabatta roll. That’s it. Nothing else needed.