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Chicken Vesuvio Recipe

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4.2 from 89 reviews

Chicken Vesuvio is a classic Italian-American dish featuring crispy bone-in, skin-on chicken thighs roasted with golden Russet potato wedges in a savory garlic, white wine, and chicken broth sauce. Finished under the broiler for perfectly crispy skin and garnished with fresh peas, lemon juice, and parsley, this hearty and flavorful meal is perfect for a comforting family dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Chicken and Potatoes

  • 3 tablespoons olive oil (divided use)
  • 2 pounds bone-in skin-on chicken thighs
  • Salt and pepper to taste
  • 1 pound Russet potatoes (cut into wedges)

Sauce and Garnish

  • 3 tablespoons butter
  • 1/2 cup onion (diced)
  • 4 cloves garlic (thinly sliced)
  • 1 teaspoon Italian seasoning
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 3/4 cup frozen peas (thawed)
  • 2 teaspoons lemon juice
  • 2 tablespoons parsley (chopped)

Instructions

  1. Prepare and heat the pan: Heat 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat and preheat your oven to 400 degrees F.
  2. Season the chicken: Season the chicken thighs on both sides with salt and pepper to taste.
  3. Brown the chicken: Place the chicken skin side down in a single layer in the hot pan and cook for 4-5 minutes per side until golden brown. Remove from pan and cover to keep warm.
  4. Cook the potatoes: Add the remaining olive oil to the pan, add potato wedges, season with salt and pepper, and cook for 3-4 minutes per side until golden brown. Remove and cover to keep warm.
  5. Sauté aromatics: Melt the butter in the pan, stir in diced onion and cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds, then stir in Italian seasoning.
  6. Deglaze with wine: Add white wine and bring to a simmer, cooking for 2-3 minutes until reduced by half.
  7. Add broth and season: Pour in chicken broth and season the sauce with salt and pepper.
  8. Combine and bake: Return chicken and potatoes to the pan. Transfer the pan to the preheated oven and bake for 30 minutes or until the chicken is cooked through.
  9. Broil for crispy skin: Turn oven to broil (500 degrees F) and cook the chicken for 2-3 minutes until the skin crisps up.
  10. Finish and serve: Remove the pan from the oven, stir in thawed peas, drizzle lemon juice over the chicken, sprinkle with chopped parsley, and serve immediately with pan juices spooned over the top.

Notes

  • Use bone-in, skin-on chicken thighs for the best flavor and crispiness.
  • Preheating the oven and using an oven-safe pan is essential to achieve the perfect bake.
  • Make sure to reduce the white wine until it’s almost halved to concentrate the flavors.
  • Broiling at the end crisps the chicken skin nicely—watch carefully to avoid burning.
  • Substitute frozen peas with fresh peas if in season for added sweetness.
  • Serve with crusty bread to soak up the delicious pan juices.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/chicken-vesuvio-recipe/