Chicken Vesuvio

Chicken Vesuvio
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    172

Embark on a culinary journey to Chicago with Chicken Vesuvio, a rustic and comforting one-pan wonder. Bone-in chicken pieces are rendered golden and crisp alongside garlic-infused potatoes and sweet onions, all bathed in a luscious pan sauce brightened with peas. This dish is a true testament to simple ingredients elevated to extraordinary flavors.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    81 mg
  • Fiber
    2 g
  • Protein
    23 g
  • Saturated Fat
    4 g
  • Sodium
    174 mg
  • Sugar
    1 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). Pat the chicken pieces dry with paper towels and season generously with salt and pepper.

02

Step

Heat olive oil in a large, oven-safe skillet over medium heat. Add chicken, skin-side down, and sear until the skin is deeply golden and crisp, about 5-7 minutes. Flip the chicken and cook until golden brown on the other side, approximately 4-5 minutes more. Remove chicken from the skillet and set aside.

03

Step

Add potato wedges, chopped onion, and sliced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent and the potatoes begin to brown on their cut sides, around 5-7 minutes. Remove vegetables from the skillet and set aside.

04

Step

Pour white wine into the skillet. Using a wooden spoon, scrape up any browned bits from the bottom of the pan while the wine reduces by half.

05

Step

Return the potatoes, onion, and garlic to the skillet. Stir in chicken stock, fresh parsley, and Italian seasoning. Arrange the chicken pieces on top of the vegetables. Cover the skillet with an oven-safe lid or tightly with aluminum foil.

06

Step

Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F (74 degrees C).

07

Step

Remove the skillet from the oven and transfer the chicken and vegetables to a serving platter, leaving the liquid in the skillet. Place the skillet on the stovetop over medium heat and bring the liquid to a gentle simmer. Stir in butter until melted and smooth, about 5 minutes. Season the pan sauce with salt and pepper to taste. Add frozen peas and cook until heated through, about 1-2 minutes.

08

Step

Spoon the pan sauce and peas over the chicken and potatoes. Garnish with additional fresh parsley, if desired, and serve immediately.

For extra crispy chicken skin, ensure the chicken is very dry before searing. Pat it dry with paper towels several times.
Feel free to substitute other vegetables, such as bell peppers or mushrooms, for the potatoes and onions.
If you don't have an oven-safe skillet, you can transfer the ingredients to a baking dish after searing the chicken and vegetables.

Destinee Waters

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 57 Ratings)
Total Reviews: (10)
  • Lucy Towne

    I think you can prepare the ingredients, but it's best to cook it right before serving.

  • Jimmie Greenholt

    Great Recipe! My family loves it

  • Efren Miller

    Perfect weeknight meal

  • Kris Feest

    The sauce is divine!

  • Lucile Toy

    Better than restaurant quality!

  • Margarett Boehm

    This is going into my permanent recipe collection

  • Callie Beer

    Easy to follow

  • Cornell Lebsack

    Chicken was crispy and flavorful

  • Karine Zemlak

    I'm a beginner cook and I made this perfectly!

  • Marion Lind

    Delicious! Thank you

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