Chicken Vesuvio
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course
Chicken Vesuvio
Description
Chicken Vesuvio is a flavorful recipe centering on chicken thighs that are first seared to develop a golden crust. The cooking process continues with the addition of shallots, garlic, and oregano, which are sautéed before incorporating flour to create a roux-like base. Chicken stock and dry white wine are then added to build a rich sauce. The dish also features russet potatoes cut into wedges that are roasted separately until crisp and golden. Frozen peas and fresh lemon juice are added near the end of the cooking to contribute color and brightness.
The combination of roasting and stovetop braising creates a dish with both crispy and tender elements. The chicken skin crisps up nicely while the sauce remains rich yet balanced with acidity from the wine and lemon. The potatoes offer a crispy yet fluffy texture and are seasoned simply with olive oil, salt, and pepper.
This dish works well as a hearty dinner, with the chicken and potatoes forming a complete meal. Parsley sprinkled at the end adds a fresh note, but the recipe doesn't require additional sides. It showcases a blend of roasting and braising techniques for layered textures and flavors.
The recipe includes a recommendation that chicken stock can substitute for white wine if avoiding alcohol. The sauce can be adjusted by scraping the bottom of the pan to include browned bits, enhancing its depth of flavor.
Ingredients
- 2 russet potato cut into 8 long wedges
- 1 ½ tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 chicken thigh bone-in, skin-on
- 2 tablespoons butter unsalted
- 2 shallot diced, large
- 3 cloves garlic minced
- ¾ teaspoon oregano dried
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup dry white wine
- ⅔ cup peas frozen
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 30-35 minutes, or until golden brown, stirring halfway. Set aside and keep warm.
- Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
- Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the skillet.
- Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 12-15 minutes.
- Stir in peas and lemon juice until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately with potatoes, garnished with parsley, if desired.
Notes
- Chicken stock can replace white wine to make this dish non-alcoholic without losing flavor.
User Reviews
Overall Rating
4.9
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