Chicken Vesuvio

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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

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!

  • * 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
  1. * Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
  2. * 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.
  3. * 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.
  4. * Add sliced garlic and saute for one minute.
  5. * Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
  6. * Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.
  7. * Bake 20-25 minutes at 375 F.
  8. * Serve with fresh parsley and drizzle with lemon juice if desired.
dinner
American
Chicken Vesuvio