Introduction
Chicken Vesuvio is a Chicago classic known for its robust flavors and comforting ingredients. This delicious one-pan dish combines golden-browned chicken and crispy potatoes in a savory garlic, herb, and white wine sauce. Easy to make yet packed with flavor, Chicken Vesuvio is perfect for a hearty dinner with family or friends.
Equipment
- Large oven-safe skillet or Dutch oven
- Tongs
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 lb Yukon Gold or baby potatoes, halved
- 6 cloves garlic, minced
- 1 cup chicken broth
- ½ cup dry white wine
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup frozen peas, thawed
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs generously with salt and pepper.
- Sear the Chicken:
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add the chicken, skin-side down, and cook for 5–7 minutes, until the skin is golden brown and crispy. Flip and cook the other side for an additional 4–5 minutes.
- Remove the chicken from the skillet and set it aside.
- Cook the Potatoes:
- In the same skillet, add the halved potatoes, placing them cut side down. Cook for 5 minutes, or until they begin to brown and crisp.
- Add the minced garlic to the skillet and cook for 1 minute, stirring to avoid burning.
- Make the Sauce:
- Pour in the chicken broth and white wine, stirring to deglaze the skillet. Scrape up any browned bits for added flavor.
- Add the oregano and thyme, stirring to combine.
- Bake the Dish:
- Return the chicken to the skillet, nestling it among the potatoes.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Add the Finishing Touches:
- After baking, remove the skillet from the oven. Stir in the peas, allowing them to warm for a couple of minutes.
- Sprinkle fresh parsley over the top and squeeze lemon juice to finish.
- Serve:
- Serve the Chicken Vesuvio hot, directly from the skillet, spooning the sauce over the chicken and potatoes.
Tips
- Wine Substitute: If you prefer not to use wine, substitute with extra chicken broth.
- Crispy Potatoes: For extra crispy potatoes, brown them thoroughly on the stovetop before adding the broth.
- Herb Variation: Fresh rosemary or basil can add a unique flavor twist to this dish.
Conclusion
Chicken Vesuvio is a mouthwatering meal that’s easy to make yet brings an impressive, savory flavor to your table. With crispy chicken, tender potatoes, and a fragrant garlic and herb sauce, this dish is sure to become a family favorite. Serve it up with some crusty bread to soak up every bit of the sauce, and enjoy a taste of Chicago from home!
Chicken Vesuvio Recipe
Enjoy a taste of Chicago with this classic Chicken Vesuvio recipe! This flavorful dish features crispy chicken, tender potatoes, and a garlicky white wine sauce, perfect for weeknights or special occasions.
Equipment
- Large oven-safe skillet or Dutch oven
- Tongs
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 4 bone-in skin-on chicken thighs (or a mix of thighs and drumsticks)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lb Yukon Gold or baby potatoes halved
- 6 cloves garlic minced
- 1 cup chicken broth
- ½ cup dry white wine
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 cup frozen peas thawed
- 2 tbsp fresh parsley chopped
- Juice of 1 lemon
Instructions
- Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs generously with salt and pepper.
- Sear the Chicken:
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add the chicken, skin-side down, and cook for 5–7 minutes, until the skin is golden brown and crispy. Flip and cook the other side for an additional 4–5 minutes.
- Remove the chicken from the skillet and set it aside.
- Cook the Potatoes:
- In the same skillet, add the halved potatoes, placing them cut side down. Cook for 5 minutes, or until they begin to brown and crisp.
- Add the minced garlic to the skillet and cook for 1 minute, stirring to avoid burning.
- Make the Sauce:
- Pour in the chicken broth and white wine, stirring to deglaze the skillet. Scrape up any browned bits for added flavor.
- Add the oregano and thyme, stirring to combine.
- Bake the Dish:
- Return the chicken to the skillet, nestling it among the potatoes.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Add the Finishing Touches:
- After baking, remove the skillet from the oven. Stir in the peas, allowing them to warm for a couple of minutes.
- Sprinkle fresh parsley over the top and squeeze lemon juice to finish.
- Serve:
- Serve the Chicken Vesuvio hot, directly from the skillet, spooning the sauce over the chicken and potatoes.
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