Chicken Vesuvio
Transport your taste buds to the heart of Chicago with this iconic Chicken Vesuvio recipe! Featuring succulent bone-in, skin-on chicken thighs and crispy, golden-brown russet potatoes, this one-skillet dish is simmered to perfection in a rich, savory sauce made with aromatic garlic, dry white wine, chicken stock, and fresh rosemary. The addition of sweet, tender peas adds a burst of color and flavor, making this hearty, comforting recipe a true standout. With its crispy skin, perfectly roasted potatoes, and luxurious sauce, Chicken Vesuvio is an elegant yet approachable dish that’s perfect for weeknight dinners or special occasions. Ready in just over an hour, it’s a satisfying meal best served straight from the skillet, allowing the bold flavors to shine. Don't miss your chance to bring this classic Midwest favorite to your table!
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 large russet potatoes
- 6 cloves fresh garlic cloves
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup frozen peas
- 1 tablespoon fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Peel the garlic cloves and set them aside. Cut the potatoes into thick wedges (about 8 wedges per potato) and pat them dry with a paper towel.
Step 3
Season the chicken thighs generously with salt and pepper on both sides.
Step 4
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown and crispy, about 5-6 minutes. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 5
Add the remaining tablespoon of olive oil to the skillet, then add the potato wedges. Cook the potatoes until they are golden brown on each side, about 4-5 minutes per side. Remove the potatoes and set them aside with the chicken.
Step 6
Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the garlic cloves and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Step 7
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 8
Add the chicken stock, fresh rosemary, dried oregano, and a pinch of salt and pepper. Stir to combine.
Step 9
Return the chicken thighs and potato wedges to the skillet, arranging them so they are partially submerged in the sauce.
Step 10
Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are fork-tender.
Step 11
In the last 5 minutes of cooking, sprinkle the frozen peas over the dish and return to the oven to heat through.
Step 12
Remove the skillet from the oven and let it rest for 5 minutes. Serve the Chicken Vesuvio directly from the skillet, spooning the sauce over the chicken and potatoes. Enjoy!
Nutrition Facts
| Serving size | (2046.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2814.4 |
| Total Fat 149.5g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 507.3mg | 0% |
| Sodium 1325.9mg | 0% |
| Total Carbohydrate 179.4g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 19.2g | |
| Protein 150.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 330.1mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 5473.6mg | 0% |
Source of Calories