Chicken Vesuvio is a classic Italian-American dish originating from Chicago, known for its bold flavors and comforting qualities. This recipe brings together succulent chicken thighs, crispy potatoes, and tender green peas in a garlic and herb-infused white wine sauce. The chicken is first seared to golden perfection, then roasted with potatoes until crispy, creating a satisfying contrast of textures. The dish is finished with a splash of white wine and chicken broth, simmered to create a rich, aromatic sauce that ties everything together. This easy version of Chicken Vesuvio is perfect for a hearty weeknight dinner that feels both rustic and refined.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/2 cup frozen green peas, thawed
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Sear the Chicken: Season the chicken thighs with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and sear until the skin is golden and crispy, about 5-7 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
- Cook the Potatoes: In the same skillet, add the butter and potatoes, cut side down. Cook for about 5 minutes until the potatoes are golden brown. Add the garlic, oregano, thyme, and crushed red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2 minutes to reduce slightly.
- Add the Chicken and Broth: Return the chicken thighs to the skillet, skin-side up. Pour in the chicken broth and bring to a simmer.
- Roast in the Oven: Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Add the Peas: In the last 5 minutes of cooking, add the thawed green peas to the skillet and stir to combine.
- Serve: Garnish the dish with fresh parsley and serve with lemon wedges on the side for a bright, zesty finish.
Enjoy your flavorful and satisfying Chicken Vesuvio, perfect for a comforting meal at home!
