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Chicken Vesuvio Recipe

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★★★★★

4.6 from 109 reviews

Chicken Vesuvio is a classic Italian-American dish featuring crispy, golden-brown chicken thighs roasted with flavorful Yukon Gold potatoes in a garlic, white wine, and herb sauce. Finished with fresh peas, lemon juice, and parsley, this hearty and comforting meal is perfect for a family dinner or special occasion.

Ingredients

Scale

For the Chicken and Potatoes:

  • 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

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle of the oven to ensure even cooking.
  2. Brown the Chicken: Heat the olive oil and butter together in a cast iron skillet or an oven-proof Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper. Place the chicken skin-side down in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
  3. Cook the Potatoes: In the same skillet, add the Yukon Gold potato wedges. Cook for 5-6 minutes, stirring occasionally, until the potatoes develop a golden brown crust. Remove the potatoes and set them aside with the chicken.
  4. Create the Sauce: Add the sliced shallots to the skillet and sauté for 3-4 minutes until softened. Add the finely chopped garlic and cook for about 1 minute until fragrant. Stir in the Italian seasoning and red chili flakes. Sprinkle the flour over the mixture and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually pour in the white wine, cooking for about a minute to allow the alcohol to evaporate, then add the chicken broth. Stir well to combine and season with salt and pepper to taste.
  5. Bake the Chicken and Potatoes: Return the browned chicken thighs and potato wedges to the skillet, nestling them in the sauce. Place the skillet uncovered in the preheated oven and bake for 30 minutes to cook the chicken through and tenderize the potatoes.
  6. Add the Peas: After 30 minutes of baking, sprinkle the frozen peas over the chicken and potatoes. Continue baking uncovered for an additional 15 minutes, allowing the peas to heat through and the sauce to thicken slightly.
  7. Serve: Remove the skillet from the oven. Drizzle the dish with fresh lemon juice and garnish generously with chopped fresh parsley. Serve hot, spooning the savory sauce over the chicken and potatoes for maximum flavor.

Notes

  • Using bone-in, skin-on chicken thighs ensures juicy meat and crispy skin.
  • Yukon Gold potatoes hold their shape well during roasting and absorb the sauce flavor beautifully.
  • If you do not have a cast iron skillet or Dutch oven, use any oven-safe pan with a lid or foil to cover when baking.
  • Dry white wine varieties like Pinot Grigio, Chardonnay, or Sauvignon Blanc enhance the flavor of the sauce but can be substituted with more chicken broth if preferred.
  • Adjust red chili flakes according to desired heat level.
  • Frozen peas can be substituted with fresh peas when in season for a sweeter taste.
  • To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.

Keywords: Chicken Vesuvio, Italian chicken recipe, baked chicken thighs, Yukon Gold potatoes, white wine sauce, garlic chicken, classic Italian-American dish

Find it online: https://miarosetti.com/chicken-vesuvio-recipe/