Name: Chicken Vesuvio Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 2 tbsp butter; ½ tbsp olive oil; 6 bone-in, skin-on chicken thighs; Salt and pepper to taste; 4-5 medium Yukon Gold potatoes, cut into wedges; 2 shallots (or 1 medium onion), sliced; 6 garlic cloves, finely chopped; 2 tsp Italian seasoning; ½ tsp red chili flakes; 2 tbsp all-purpose flour; ½ cup dry white wine (e.g., Pinot Grigio, Chardonnay, or Sauvignon Blanc); 1½ cups chicken broth; 1 cup frozen peas; 1 tbsp lemon juice; 2 tbsp fresh parsley, finely chopped

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Introduction

Chicken Vesuvio is a classic Italian-American dish known for its crispy chicken and tender potatoes simmered in a flavorful garlic and herb sauce. This hearty meal combines vibrant flavors with simple ingredients, making it perfect for a satisfying weeknight dinner.

A black pan filled with four browned, crispy chicken thighs sitting on top of a layer of golden sauce. Around and between the chicken thighs are small golden potato halves cooked with soft skins, each piece sprinkled with small bits of fresh green herbs. The chicken skin shows a mix of golden brown and dark brown spots from roasting, with a glossy texture from the sauce. The whole dish looks juicy and well seasoned, with scattered green herbs adding a fresh touch. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
½ tbsp olive oil
6 bone-in, skin-on chicken thighs
Salt and pepper to taste
4-5 medium Yukon Gold potatoes, cut into wedges
2 shallots (or 1 medium onion), sliced
6 garlic cloves, finely chopped
2 tsp Italian seasoning
½ tsp red chili flakes
2 tbsp all-purpose flour
½ cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc)
1½ cups chicken broth
1 cup frozen peas
1 tbsp lemon juice
2 tbsp fresh parsley, finely chopped

Instructions

Step 1: Preheat the oven to 400°F (200°C) and position the oven rack in the middle.
Step 2: In a cast iron skillet or oven-proof Dutch oven, heat the olive oil and butter over medium heat. Season the chicken thighs with salt and pepper. Place the chicken skin-side down and sear for 4-5 minutes on each side until golden brown. Remove and set aside.
Step 3: Using the same skillet, add the potato wedges and cook for 5-6 minutes until they develop a golden crust. Remove and set aside.
Step 4: Add the sliced shallots to the skillet and sauté for 3-4 minutes until softened. Stir in the chopped garlic, then sprinkle in the Italian seasoning and red chili flakes.
Step 5: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Pour in the white wine and cook for another minute until slightly reduced.
Step 6: Add the chicken broth to the skillet, stir well, and season with salt and pepper to taste.
Step 7: Return the chicken and potatoes to the skillet, making sure they are partially submerged in the sauce. Place the skillet uncovered in the preheated oven and bake for 30 minutes.
Step 8: After 30 minutes, stir in the frozen peas and return the skillet to the oven for an additional 15 minutes.
Step 9: Remove from the oven, drizzle with lemon juice, and sprinkle fresh parsley over the dish before serving.

Tips & Variations

For extra crispy skin, pat the chicken dry before seasoning and searing.
Substitute Yukon Gold potatoes with fingerling potatoes or red potatoes for variety.
Add a splash of extra white wine or chicken broth if the sauce reduces too much during baking.
Use fresh herbs like oregano or thyme along with parsley for enhanced flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the chicken skin crisp and the potatoes tender. Avoid microwaving to prevent sogginess.

How to Serve

A black skillet filled with six pieces of golden-brown roasted chicken, with crispy skin on top, nestled over a bed of sliced baby potatoes that are light yellow with a soft texture. The chicken and potatoes are surrounded by a light, creamy sauce with small pieces of herbs and spices sprinkled throughout. Three bright yellow lemon wedges rest on top, adding a fresh contrast. The dish is garnished with finely chopped green parsley, scattered evenly across the chicken and potatoes. The skillet is placed on a white marbled surface with a striped cloth partially visible at the bottom, and two slices of toasted bread are on the top right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used, but cooking times may be shorter. Keep an eye on the chicken to avoid overcooking and dry meat.

What can I substitute for white wine?

If you prefer not to use wine, substitute with extra chicken broth and add a splash of white wine vinegar or lemon juice to maintain acidity and depth of flavor.