chicken vesuvio

This Chicken Vesuvio Recipe is a delicious, restaurant style dinner for the whole family! A one-pot chicken recipe that's perfect for a busy weeknight!

Chicken Vesuvio Recipe

olive oil

chicken thighs

Salt and black pepper

potato

garlic

dry white wine

chicken stock

Tablespoons salted butter

oregano

thyme

red crushed red pepper flakes-optional

peas

fresh parsley-chopped

lemon juice

Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.

Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.

Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.

Add sliced garlic and saute for one minute.

Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.

Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.

Serve with fresh parsley and drizzle with lemon juice if desired.

After I sauteed the potatoes in fresh rosemary and thyme sprigs, I pours the whole reduction over the chicken "things" I had laid out in a 13X9 baking dish and baked at 375 for 30 mins. Awesome!!

If you use chicken breast how many to substitute for the chicken thighs? Does the amount of the other ingredients need to be adjusted?

Loved it!! So tasty!!! Lightly floured my boneless chicken thighs and added a good pinch of vegeta (stock powder) to the end... Yum!!

My parents made this dish all the time when I was growing up except on a much bigger scale.  There were nine of us.  Who new it actually had a name.  This was as good as my parents made.

I made this in my pressure cooker,  doubled the recipe, and skinned the thighs. I served it with quinoa and it was delicious. As with any new recipe it took me awhile to make it but it was totally worth it.  My kids loved it to!

This was pretty good! I definitely would not use 1/4 cup of oil next time. Way too much for me, the flavors of everything was really good though!  Would love to make again!

This is delicious and is now one of my staples. I make the recipe as it's written. It's even better the next day!

Added Italian sausage and artichoke hearts with a little grated Italian  cheese when I was browning the potatoes!

This was really good. I doubled the recipe and used the same amount of olive oil. Definitely a keeper

https://content.jwplatform.com/videos/MtWcDj5W.mp4

Chicken Vesuvio Recipe is delicious, restaurant styled, one skillet dinner for whole family! This easy chicken recipe is perfect dinner idea for a busy weeknight!

Chicken Vesuvio

If you like chicken and potatoes, you&#39;ll love Chicken Vesuvio! Tender chicken pieces and potato wedges are baked in a white wine, butter, and lemon sauce topped with green peas and parsley.

potatoes

chicken

olive oil (divided)

salt

black pepper (divided)

oregano (divided)

garlic (rough chopped)

butter

salt and pepper (to taste)

parsley (minced)

Preheat oven to 450f and set one rack to the lowest level and the other to the middle level.  Toss potatoes in a bowl with a ¼ cup of olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and a ½ teaspoon pepper.  Spread the potatoes out onto a parchment paper-lined baking sheet.  Roast potatoes on the lowest oven level for 20 minutes or until well browned on one side.  After removing potatoes, turn the heat down to 375f in the oven.

Heat a large stainless steel fry pan to medium heat.  Pat chicken pieces very dry and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon of oregano.

Add a touch of olive oil to the pan then sear the chicken skin side down for 5 minutes then 3-4 minutes on the other side.  Remove chicken pieces and place in a large roasting pan skin side up.  Work in batches and do not crowd chicken while searing.

Turn the heat down in the frying pan to medium-low and add a bit more olive oil (1-2 tablespoons) and the garlic.  Sautee the garlic pieces until golden.

After the cloves turn golden add 1 cup of dry white wine and 1 cup of low sodium chicken stock and turn the heat to high.  Cook for 4-5 minutes to let the sauce reduce by about half.  During the last minute add the lemon juice then turn the heat off.

Pour the sauce around the chicken then nestle all of the potatoes around the chicken pieces.  Bake at 375f on the middle rack for 25-30 minutes or until the chicken reaches a 160f internal temperature.  If desired, broil for the last 2 minutes for more color on top.

To finish the dish move the chicken and potatoes from the pan to a platter (tent with foil) and cook the sauce over medium heat.  Add 2 cups of frozen peas to the sauce, bring to a simmer, then add the butter and whisk together.  Season to taste with more salt, pepper, oregano, and lemon juice if required then pour the sauce on top of the chicken and potatoes.  Top with parsley and serve.  Enjoy!

https://www.youtube.com/watch?v=DOPpw_V-Ms0

Today we're making Chicken Vesuvio.  This delicious chicken and potatoes dish was created in Chicago and isn't too well known in other parts of America.  It has roasted potatoes, seared chicken, and lots of garlic in a tasty white wine lemon butter sauce with peas. I hope you enjoy it!

WATCH MORE ITALIAN CHICKEN RECIPES!
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Chicago-Style Chicken and Potatoes

Elevate your dining experience with this classic Chicken Vesuvio recipe, a dish bursting with rich flavors and comforting aromas.

bone-in, skin-on chicken pieces

black pepper

olive oil, divided

Yukon Gold potatoes,

yellow onion, diced

garlic,

Italian seasoning

red pepper flakes,

parsley

lemon, juiced

Preheat the oven to 400°Fahrenheit.

Pat the chicken pieces dry with paper towels and generously season with salt and black pepper on all sides.

Heat 2 tablespoons of olive oil with the butter in a large, oven-safe skillet over medium heat. Place the chicken pieces in the skillet skin-side down without overlapping, and sear for 5-7 minutes or until the skin is crispy and golden brown. Flip the chicken and cook for another 4-5 minutes to brown the other side. Transfer the chicken to a plate and set aside.

If needed, add 1-2 more tablespoons of olive oil along with the potato wedges. Cook for 5-7 minutes, or until golden brown on all sides. Remove to a separate plate and reduce the heat to medium.

In the same skillet, sauté the onions until soft. Add the garlic, seasonings, and red pepper flakes, and cook until fragrant, about 1 minute. Stir constantly to keep it from burning.

Deglaze the pan with the white wine and scrape up any brown bits with a wooden spoon. Allow the wine to simmer and reduce by half, then slowly pour in the chicken broth.

Bring the sauce to a simmer, then remove the skillet from the heat and carefully add the chicken and potatoes. Arrange the chicken in a single layer, skin side up, and nestle the wedges around the sides and in the gaps.

Transfer the skillet to the oven and bake for 35-45 minutes until the chicken is cooked and no longer pink near the bone. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°Fahrenheit.

Once the chicken is cooked, remove the skillet from the oven. Transfer the chicken and vegetables to a serving platter, leaving the liquid in the pan.

Place the skillet with the remaining liquid on the stove over medium heat and bring it to a simmer. Add the butter and stir until it’s melted and well incorporated, about 5 minutes.

Taste the sauce and adjust the seasoning with salt and pepper as needed. Stir in the frozen peas and lemon juice, and cook for 1-2 minutes until warm, then remove from the heat and let rest for 5 minutes.

To serve, place the chicken pieces on top of the potato wedges and spoon the pan sauce and peas over the dish. Enjoy your delicious homemade Chicken Vesuvio!

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Top 3 chicken vesuvio recipes from across the web

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