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Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato, celery, and carrots; 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.〔Royer, Blake (December 15, 2011). ("Dinner Tonight: Chicken Vesuvio" ), Serious Eats. Retrieved November 2, 2015.〕〔Daley, Bill (October 4, 2006). ("Exploding with Flavor: The Classic Dish Chicken Vesuvio Inspires Many Wine Choices" ), ''Chicago Tribune''. Retrieved November 2, 2015.〕〔Sarazen, Raeanne S. (June 13, 2001). ("Would Appreciate It If You Would Send Me a Recipe For... Chicken Vesuvio" ), ''Chicago Tribune''. Retrieved November 2, 2015.〕〔("Vic's Chicken Vesuvio" ), ''Chicago Sun-Times'', January 12, 2005. Archived from (the original ) on September 30, 2007. Retrieved November 2, 2015.〕 In Chicago, one also often finds the technique applied to other foods, like "steak Vesuvio", "pork chops Vesuvio", or even just "Vesuvio potatoes". 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. ==See also== * Chicago culture * List of chicken dishes 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chicken Vesuvio」の詳細全文を読む スポンサード リンク
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