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      Chicken Vesuvio Recipe

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      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

      1. Prepare the Chicken:
        • Preheat your oven to 400°F (200°C).
        • Season the chicken thighs generously with salt and pepper.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. 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.
      7. 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.
      Print Recipe Pin Recipe

      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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