Chicken Vesuvio
User Reviews
5.0
99 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
544 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Vesuvio
Report
This chicken Vesuvio is tender chicken thighs and potato wedges that are roasted until golden brown, then served with peas and a white wine sauce. A quick and easy dinner recipe that's easy to make but looks like it came from a fancy restaurant.
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Ingredients
- 3 tablespoons olive oil divided use
- 2 pounds bone-in skin-on chicken thighs
- salt and pepper to taste
- 1 pound Russet potatoes cut into wedges
- 3 tablespoons butter
- 1/2 cup onion diced
- 4 cloves garlic thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 cup white wine
- 3/4 cup chicken broth
- 3/4 cup frozen peas thawed
- 2 teaspoons lemon juice
- 2 tablespoons parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees F.
- Season the chicken on both sides with salt and pepper.
- Place the chicken, skin side down, in the pan in a single layer.
- Cook for 4-5 minutes per side or until chicken is golden brown.
- Remove the chicken from the pan and cover to keep warm.
- Add the rest of the olive oil to the pan. Place the potatoes in the pan and season with salt and pepper. Cook for 3-4 minutes per side or until golden brown.
- Remove the potatoes from the pan and cover to keep warm.
- Add the butter to the pan and melt. Stir in the onion and cook for 4-5 minutes or until softened.
- Add the garlic and cook for 30 seconds, then stir in the Italian seasoning.
- Add the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has been reduced by half.
- Pour in the chicken broth, then season the sauce with salt and pepper.
- Add the chicken and potatoes back to the pan. Bake for 30 minutes or until chicken is cooked through.
- Turn the oven to broil (500 degrees F). Cook for 2-3 minutes or until chicken skin is crispy.
- Remove from the oven and stir in the peas. Drizzle the lemon juice over the chicken.
- Sprinkle with parsley then serve immediately with the pan juices spooned over the top.
Nutrition Information
Show Details
Calories
544kcal
(27%)
Carbohydrates
29g
(10%)
Protein
36g
(72%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
211mg
(70%)
Sodium
396mg
(17%)
Potassium
1055mg
(30%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
801IU
(16%)
Vitamin C
26mg
(29%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 36g | 72% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 211mg | 70% |
| Sodium | 396mg | 17% |
| Potassium | 1055mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 26mg | 29% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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