Chicken Vesuvio
Chicken vesuvio is a comforting dish with crispy chicken, roasted potatoes, and peas, all tossed in a flavorful lemon garlic white wine sauce.
Servings: 6
Equipment
- Citrus Zester or Microplane
Ingredients
- 6 chicken thighs skin-on and bone-in, about 3 Pounds
- salt and black pepper to taste
- 2 russet potatoes large, unpeeled and cut into long 1-inch wedges
- ¼ Cup olive oil
- 4 Tablespoons butter unsalted
- 8 Cloves garlic minced
- 2 Teaspoons dried oregano
- 1 Cup white wine
- 1 Cup chicken broth
- 1 Cup peas frozen and don't thaw
To Garnish:
- juice from ½ a lemon
- parsley finely chopped
- lemon zest
Instructions
- Preheat the oven to 425°F.
- Pat the chicken thighs dry and season them with salt and pepper. Set aside.
- Season your potato wedges with salt, pepper and 1 teaspoon of the olive oil. Also set this aside.
Brown the Chicken:
- In a large oven-safe skillet or pan, heat 3 teaspoons of olive oil over a medium high heat.
- Cook the chicken skin-side down for 5 to 8 minutes or until the skin has become crispy.
- Flip and cook the other side for about 3 minutes until it also becomes golden brown. It doesn’t have to be fully cooked through.
- Once browned, transfer to a platter.
Brown the Potatoes:
- Pour in the remaining 1 teaspoon of oil into the pan, if needed, and brown the potatoes on each side, about 3 minutes per side.
- Put the potatoes with the chicken and set the plate aside.
Make the Sauce:
- In the same pan, melt the butter and cook the garlic and oregano until slightly browned and fragrant, about 1 minute.
- Turn the heat up to high and deglaze the pan with the white wine.
- Make sure to cook off all the alcohol, reducing by half, about 5 minutes, before pouring in the chicken broth.
- Simmer for at least 5 minutes to meld all the flavors.
- Turn off the heat and stir in the frozen peas.
- Add the chicken back into the pan skin-side up, scooping some of the sauce over the chicken.
- Wedge the potatoes in between each piece of chicken.
Bake and Broil the Dish:
- Bake for 15 to 20 minutes or until the chicken has been cooked to an internal temperature of 165°F and the potatoes are fork-tender.
- Turn the broiler up to high, and broil for 1 or 2 minutes to crisp up the chicken skin, if you like.
- To serve, pour the lemon juice over the chicken, garnish with parsley and lemon zest, arrange the chicken and potatoes on a plate and spoon over the sauce.
- Serve with bread or toast to soak up the juices if you like.
Notes
Don't thaw the peas: I find that adding them still frozen cooks them perfectly and prevents them from overcooking.
Chicken doneness: Cook your chicken all the way through to 165°F. If the other ingredients are cooked before the chicken, you can always transfer the chicken to an aluminum foil lined baking sheet and finish cooking it that way. If you put it in the microwave, you'll lose the crispy skin texture.
Thicken the sauce: If the sauce is too thin after adding the peas, just cook for a few minutes on high to reduce before finishing with the butter.
Chicken doneness: Cook your chicken all the way through to 165°F. If the other ingredients are cooked before the chicken, you can always transfer the chicken to an aluminum foil lined baking sheet and finish cooking it that way. If you put it in the microwave, you'll lose the crispy skin texture.
Thicken the sauce: If the sauce is too thin after adding the peas, just cook for a few minutes on high to reduce before finishing with the butter.
Nutrition
Calories: 450kcal | Carbohydrates: 20g | Protein: 22g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 250mg | Potassium: 652mg | Fiber: 2g | Sugar: 3g | Vitamin A: 291IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg
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