This delicious Chicken Vesuvio Recipe is the perfect weeknight meal of roasted chicken with browned potatoes and peas in a …
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My Family is OBSESSED with This Famous Chicago Recipe
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I cant wait to try this one, but to me, its screaming some fresh mushrooms.
That’s a delicious dish and this version looks even better… that garlic bread!
The best chicken vesuvio I have had is at Club Lago’s in Chicago. I’m so glad you covered this Chef Parisi…I can’t wait to make it.
I absolutely love your recipes, I have been cooking for over 50 years and love it, you bring new ideas and recipes to me. Thank you!
Damn. $6,000+ (in 2008 dollars) worth of Mauviel copper and I don't have a rondeau that large. 4.9 quart and 3.9 quart sizes are their standards. I had to check my notes. I have 6.4 quart and 9.15 quart "Stew pans" (same as a rondeau but taller sides, it looks like). I guess that 9.15 quart I've never had occasion to use in the past 16 years is finally going to have to do, but wouldn't a large Dutch oven work? Most people have that, I imagine.
Looks amazing Chef, thank you for showing us the techniques and encouraging us to keep using them.
So, I made this…
first, no matter how easy Billy makes dividing that chicken look, if you are a first timer don’t expect neatness.
I tried to put the whole chicken in a 13-inch cast iron, it didn’t fit. His rondo is bigger.
The breasts on my chicken were scary huge. It took over 30 minutes to hit 165.
Remember, unless you have a pan as large as Billy’s rondo you need to put in less liquid, otherwise the liquid will be too deep.
Good dish, a keeper
Lovely meal Chef. I really enjoyed the experience of going to the local butcher and getting a fresh chicken vs the easy Kroger option. Also — the olive oil before the oven gave the skin a great crisp. Great call.
I finished with the Sabayon dessert from your newest video and it was a hit.
I love your insistence on mastering the fundamentals. It couldn’t be more accurate and it continues to be a commandment in my home cooking journey!
Reminds me a little of Gennaros Contaldos "Braised Chicken Stew" (made it a lot of times)… but this one has the crispy Chicken Skin… so i have to try it 😋 Thank's Chef!
Thanks Billy, That was the best Chicken Vesuvio I ever made!!! Easily as good as any I've had out! I have made quite a few of your recipes, but this was worth commenting. It helped that I just baked a loaf of sourdough bread. It didn't need the garlic confit….but?!?!!! Maybe Next Time!!! A Serious Fan…. Twisty Ed
This is so random and off-topic, but I wonder about chef's height. I have been following him for over a year, but I just noticed that he seems very tall with very long arms.
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If you liked this video, then definitely check out my Chicken Cutlets Recipe at https://youtu.be/r86vF98mEAk
looks amazing my friend.
BRAVO! BRAVO!! BRAVO!!!
Too complicated. Pearl onions and whole chicken. No thank you.
NOICE!!!!!!! MMM
Would dry vermouth work for the white wine.
This looks delicious. May I ask what size Rondeau pot you’re using ? I would image its Made In brand. Thank you.
broto?
Thank you, Chef!
That is what Willis was talking bout.
Wow, ok Billy, Delicious. That garlic confit. Ima gotta make some. Thanks ✌🏻😋😎
I'm a Chicago resident and I have been making it for years.