Keto Chicken Vesuvio

Chicken Vesuvio can be found throughout restaurants in the city of Chicago, U.S.A. as well as some other Italian-American restaurants across the country’s Midwest. This is a delicious stewed or casserole dish that will warm you up from the inside out and provide that comfort-food feel. Imagine sitting in an extra-wide booth at a family-style table in a dimly lit restaurant, bar glasses clinking, and a mix of Italian, Polish, and Chicago accents floating across the air. Chicken thighs with bones and all are stewed in a seasoned broth until the meat falls apart. For nutrition, Keto cauliflower and soybeans are added to the stew. They also soak up all the savory flavors of the dish. Serve your portions hot as is or with your favorite Keto toppings. If you want to take part in the Chicago way of doing things, topping suggestions include a sprinkle of crushed red pepper, plenty of chopped parsley, or a spoonful of grated parmesan.

Vesuvio History

The first person to make Chicken Vesuvio is unknown. However, one might infer there’s a strong Italian influence in the dish. Some have guessed that an old Chicago restaurant with the same namesake may be the one to credit, but the recipe truly belongs to the whole city. Traditional Chicken Vesuvio is made with chicken on the bone, white wine, golden potatoes, and often peas. Sometimes, just Potato Vesuvio can be found on restaurant menus and dinner tables at home.

Is Fresh Or Frozen Best?

With Keto substitutions of cauliflower and edamame, you might feel tempted to grab frozen bags to save you time in the kitchen. Good news: you can use frozen ingredients in this Keto stew recipe and still have a delicious dish. Make sure your frozen cauliflower florets are fully thawed before cooking them. You can add frozen, shelled edamame directly from the bag in the final step of the recipe; you may just need to allow additional reduction time.

Jessica L.