Chicken Vesuvio
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 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
Description
This Chicken Vesuvio begins by browning chicken thighs skin-side down in olive oil to create a crisp, flavorful crust. Russet potatoes cooked in the same pan develop golden edges and a tender interior. Butter sautés diced onions until softened, then sliced garlic and Italian seasoning add depth. Deglazing the pan with white wine concentrates savory flavors as it reduces, followed by chicken broth to form a light sauce.
Reintegrating the chicken and potatoes into the sauce before oven finishing or continued stovetop cooking allows the flavors to meld. Peas are stirred in toward the end, providing a sweet counterpoint and color contrast. A finishing splash of lemon juice and chopped parsley lifts the dish with freshness.
Chicken Vesuvio presents well as a main course, combining protein and starch in one pan, ideal for a comforting meal. The blend of crispy skin, tender meat, and soft potatoes balanced with herbal and citrus notes offers satisfying taste and textures.
Ingredients
- 3 tablespoons olive oil divided use
- 2 pounds chicken thighs bone-in, skin-on
- salt to taste
- black pepper to taste
- 1 pound russet potato 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 peas thawed, frozen
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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