Chicken Vesuvio is a one-pan meal comprised of golden and crisp bone-in chicken pieces roasted with garlic, onion, and potatoes, and served with a delicious pan sauce and peas. Named after the volcano Mt. Vesuvio in Naples, Italy, it has become a classic Chicago dish that you will like!
Ingredients:
* 1/4 cup olive oil
* 4 chicken thighs with skin and bone (about 1.5 lb.)
* Salt and freshly ground black pepper to taste
* 1 lb. potato cut in chunks ( I used small red skin potato)
* 4–5 garlic cloves thinly sliced
* ½ cup dry white wine
* ½ cup chicken stock
* 2 Tablespoons salted butter
* ½ Tablespoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon red crushed red pepper flakes-optional
* 2/3 cup fresh or thawed frozen peas
For serving:
* fresh parsley-chopped
* fresh lemon juice
Instructions:
* 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.
* Bake 20-25 minutes at 375 F.
* Serve with fresh parsley and drizzle with lemon juice if desired.
Recipe Card
Chicken Vesuvio
Ingredients
- * 1/4 cup olive oil
- * 4 chicken thighs with skin and bone about 1.5 lb.
- * Salt and freshly ground black pepper to taste
- * 1 lb. potato cut in chunks I used small red skin potato
- * 4–5 garlic cloves thinly sliced
- * ½ cup dry white wine
- * ½ cup chicken stock
- * 2 Tablespoons salted butter
- * ½ Tablespoon dried oregano
- * 1 teaspoon dried thyme
- * 1 teaspoon red crushed red pepper flakes-optional
- * 2/3 cup fresh or thawed frozen peas
For serving:
- * fresh parsley-chopped
- * fresh lemon juice
Instructions
- * 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.
- * Bake 20-25 minutes at 375 F.
- * Serve with fresh parsley and drizzle with lemon juice if desired.
-
Pecan Cream Pie: The Ultimate Heirloom Recipe for a Creamy, Dreamy Southern Classic
If there is one dessert that sits at the crossroads of rich, velvety cheesecake and gooey, nutty classic pecan pie, this is it. Welcome to My Best Favorite Pecan Cream Pie—a recipe so cherished, it deserves the title. This isn’t just any pie; it’s a showstopping layered dessert that combines a lush, tangy cream cheese…
-
Apple Pie Egg Rolls: The Crispy, Portable Twist on a Classic Dessert
Imagine all the warm, spiced, comforting filling of a perfect apple pie, wrapped in a shatteringly crisp, golden shell, ready to be dipped in caramel or dusted with sugar. That’s the magic of Apple Pie Egg Rolls. This genius fusion recipe is the ultimate easy party dessert, combining the best parts of two beloved treats…
-
Sourdough Pancakes: The Fluffiest, Most Flavorful Way to Use Your Discard
Forget heavy, dense pancakes. Imagine waking up to a stack of pancakes that are incredibly light and airy, with a subtle tang and a rich, complex flavor that store-bought mix could never replicate. Welcome to the world of Sourdough Pancakes. This isn’t just a recipe; it’s a brilliant, no-waste solution for your sourdough discard, transforming…