Chicken Vesuvio
Chicken Vesuvio is made with tender, crispy-skinned chicken thighs simmered in a lemony white wine sauce with peas and served over roasted potatoes.
Servings : 4 servings
Ingredients
For the potatoes
- 2 pounds Yukon gold potatoes, quartered lengthwise
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano
- ¼ cup olive oil
- 2 lemons, juiced
For the chicken and the sauce
- 4 large bone-in, skin-on chicken thighs
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 10 cloves garlic, smashed
- 1 cup chicken stock
- ½ cup dry white wine, or ¼ cup chicken stock if you would prefer not to use alcohol
- 2 lemons, juiced
- 1 cup frozen peas
- ⅓ cup chopped fresh parsley, for garnish
Instructions
For the potatoes
- Prep. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Season the potatoes. In a medium-sized mixing bowl, combine the potatoes, salt, ground black pepper, oregano, olive oil, and lemon juice. Toss to coat the potatoes evenly.
- Roast. Arrange the potatoes in a single layer on the prepared baking sheet and bake for 25 minutes or until golden brown and easily pierced with a fork.
For the chicken and the sauce
- Season the chicken with salt, ground black pepper and oregano.
- Sear the chicken. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken thighs, skin side down. Cook for 2 to 3 minutes or until the skin is golden brown. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the pan and set aside, leaving the drippings in the pan.
- Saute the garlic. Add the butter to the pan. Once it has melted, add the garlic cloves and sauté until aromatic.
- Make the sauce. Add the chicken stock to the pan. Bring the mixture to a boil, scraping any browned bits from the bottom of the pan. Add the white wine and cook until evaporated, about 3 minutes. Reduce the heat to low.
- Finish cooking the chicken. Return the chicken to the pan and squeeze the lemon juice over it. Cover and simmer for 15 minutes. Add the frozen peas. Cover and simmer for an additional 10 minutes or until the juices from the chicken thighs run clear.
- Serve. Serve the chicken and peas over the potatoes with the sauce and garnish with fresh parsley.
Notes
- Chicken: Usually, chicken Vesuvio uses a quartered chicken, including the bone-in breast and leg. But, for ease, I went with bone-in thighs. If you prefer other parts, that's fine; just check the internal temp — aim for 165°F for breasts and 180-185°F for drumsticks to make sure it's fully cooked.
- Potatoes: I like using Yukon gold potatoes, but any baking potatoes will work, including russet.
- Peas: Canned peas work just as well in most recipes that call for fresh and frozen. I suggest rinsing the canned peas before adding them to the pan 5 minutes before the dish is done.
- Pat dry the chicken first for a crispy skin.
- Don't overcrowd the pan when browning the chicken to prevent it from steaming.
- Use fresh lemons for the lemon juice.
- Leave behind the chicken juices in the pan for extra flavor. Scrape the pan to mix any browned bits into the sauce.
- Let the wine cook off for a few minutes after adding, or use more chicken stock instead.
- Leftovers: Cool completely before transferring the chicken and potatoes to an airtight container; keep it refrigerated for 3 to 4 days.
Nutrition
Serving: 1 chicken thigh plus sauce and potatoes | Calories: 871 kcal | Carbohydrates: 61 g | Protein: 33 g | Fat: 55 g | Saturated Fat: 17 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 27 g | Trans Fat: 1 g | Cholesterol: 172 mg | Sodium: 1899 mg | Potassium: 1651 mg | Fiber: 11 g | Sugar: 7 g | Vitamin A: 1220 IU | Vitamin C: 125 mg | Calcium: 133 mg | Iron: 5 mg | Net Carbs: 50 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.