For an even richer flavor, consider using bone-in, skin-on chicken breasts in addition to or instead of the thighs. Don't overcrowd the pan when browning the chicken; work in batches if necessary to achieve optimal color. Fresh herbs like thyme or rosemary can be added to the sauce for an extra layer of flavor.
Classic Chicken Vesuvio
-
PREP TIME15 mins
-
COOK TIME1 hrs 40 mins
-
TOTAL TIME1 hrs 55 mins
-
SERVING6 People
-
VIEWS99
Savor the rustic charm of Chicken Vesuvio, a hearty dish where tender chicken and golden potatoes bask in a velvety white wine sauce, kissed with lemon and finished with sweet peas. This comforting classic is perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate31 g
-
Cholesterol157 mg
-
Fiber5 g
-
Protein37 g
-
Saturated Fat13 g
-
Sodium859 mg
-
Sugar3 g
-
Fat34 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C).
02
StepSeason chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper.
03
StepHeat a large, heavy oven-safe skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown on all sides, about 5 to 7 minutes. Transfer to a plate.
04
StepSprinkle potatoes with remaining 1/2 teaspoon each oregano and garlic powder. Add potatoes to the skillet; cook, stirring occasionally, until golden brown, about 6 to 8 minutes. Arrange chicken and potatoes in a single layer in the skillet.
05
StepAdd garlic to the skillet; cook until fragrant, about 1 to 2 minutes. Pour in 1 cup white wine; bring to a simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until the sauce reduces slightly, about 7 to 10 minutes; pour over chicken and potatoes.
06
StepCook in the preheated oven for 1 hour.
07
StepDuring the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and whisk to create a smooth roux. Gradually whisk in remaining 1/2 cup wine, 1/2 cup chicken broth, and heavy cream until the sauce is smooth and slightly thickened, about 7 to 10 minutes; stir in lemon juice. Set aside.
08
StepMeanwhile, stir peas into the skillet with the chicken and potatoes; continue cooking until peas are heated through and chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C). Pour the wine sauce over the chicken; serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Sheila Waelchi
Apr 6, 2025Can you use chicken breast instead of thighs? I find thighs to be too fatty.
Precious Hintz
Jan 20, 2025I made this last night and it was a hit! The sauce is incredible.
Justine Zboncak
Jan 13, 2025The lemon juice at the end really brightens up the flavors. Great recipe!
Garrick Oconner
Dec 29, 2024I didn't have white wine on hand, so I used chicken broth instead. Still tasted great!
Trystan Emmerich
Dec 7, 2024This recipe is so easy to follow and the chicken comes out perfect every time.
Laverna Raynormacgyver
Nov 20, 2024My family loved this! Will definitely make it again.
Marley Borer
Oct 6, 2024I added mushrooms to the dish and it was even better!
Juvenal Kreiger
Sep 6, 2024I doubled the recipe for a larger group and it worked out perfectly.