Chicken Vesuvio
User Reviews
4.9
63 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 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
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Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.
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Ingredients
- 2 Russet potatoes cut into 8 long wedges
- 1 ½ tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 large shallots diced
- 3 cloves garlic minced
- ¾ teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup dry white wine*
- ⅔ cup frozen peas
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley 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 be used for white wine as a non-alcoholic substitute.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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