Chicken Vesuvio is a one-pan meal comprised of golden and crisp bone-in chicken pieces roasted with garlic, onion, and potatoes, and served with a delicious pan sauce and peas. Named after the volcano Mt. Vesuvio in Naples, Italy, it has become a classic Chicago dish that you will like!
Ingredients:
* 1/4 cup olive oil
* 4 chicken thighs with skin and bone (about 1.5 lb.)
* Salt and freshly ground black pepper to taste
* 1 lb. potato cut in chunks ( I used small red skin potato)
* 4–5 garlic cloves thinly sliced
* ½ cup dry white wine
* ½ cup chicken stock
* 2 Tablespoons salted butter
* ½ Tablespoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon red crushed red pepper flakes-optional
* 2/3 cup fresh or thawed frozen peas
For serving:
* fresh parsley-chopped
* fresh lemon juice
Instructions:
* Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
* Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.
* Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.
* Add sliced garlic and saute for one minute.
* Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
* Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.
* Bake 20-25 minutes at 375 F.
* Serve with fresh parsley and drizzle with lemon juice if desired.
Recipe Card
Chicken Vesuvio
Ingredients
- * 1/4 cup olive oil
- * 4 chicken thighs with skin and bone about 1.5 lb.
- * Salt and freshly ground black pepper to taste
- * 1 lb. potato cut in chunks I used small red skin potato
- * 4–5 garlic cloves thinly sliced
- * ½ cup dry white wine
- * ½ cup chicken stock
- * 2 Tablespoons salted butter
- * ½ Tablespoon dried oregano
- * 1 teaspoon dried thyme
- * 1 teaspoon red crushed red pepper flakes-optional
- * 2/3 cup fresh or thawed frozen peas
For serving:
- * fresh parsley-chopped
- * fresh lemon juice
Instructions
- * Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
- * Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.
- * Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.
- * Add sliced garlic and saute for one minute.
- * Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
- * Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.
- * Bake 20-25 minutes at 375 F.
- * Serve with fresh parsley and drizzle with lemon juice if desired.
-
Banana Caramel Custard
Imagine a dessert that begins with a deep, bitter-sweet layer of liquid gold, crowned with slices of caramelized banana, all enveloped in a silken, vanilla-speckled custard. When inverted, it reveals itself as a stunning, trembling tower of flavor—a perfect marriage of humble ingredients and elegant technique. This is Banana Caramel Custard, a dessert that transcends…
-
Farmer’s Casserole
There is a particular kind of morning that demands a special kind of meal. Whether it’s a bustling holiday gathering, a house full of weekend guests, or simply a desire to have a nourishing, hot breakfast waiting with zero morning fuss, the Farmer’s Casserole answers the call. This dish is the undisputed champion of make-ahead…
-
The Best Banana Cake in the World
Let’s be clear: the world does not need another mediocre banana cake. What it needs is the banana cake—the one against which all others are measured. This is that cake. It’s not a dense banana bread masquerading as cake. It is a sublime, purpose-built creation with an impossibly moist, tender crumb, a profound and nuanced…