Chicken Vesuvio Recipe
User Reviews
5.0
21 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
6
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Calories
692 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Vesuvio Recipe
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This delicious Chicken Vesuvio Recipe is the perfect weeknight meal of roasted chicken with browned potatoes and peas in a garlic wine broth.
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Ingredients
- 3 ½ to 4 pound whole chicken fabricated into breasts thighs, drums, and wings
- 6 tablespoons olive oil
- 4 russet potatoes sliced into wedges
- 1 cup peeled white pearl onions
- 6 tablespoons unsalted butter
- 12 whole garlic cloves
- ½ cup dry white wine
- 1 cup chicken stock
- 1 tablespoon dry oregano
- 25 Fresh rosemary sprigs
- 1 cup thawed peas
- Juice of ½ lemon about 1 ½ to 2 tablespoons
- 3 tablespoons minced fresh parsley
- coarse salt and freshly cracked pepper
- optional finely grated Pecorino Romano
Instructions
- Pat the chicken dry on all sides with paper towels. Season the chicken on both sides with salt and pepper and briefly set it to the side,
- Heat a large rondeau pot for 2 minutes over medium heat and then add in 2 tablespoons of oil. Place the seasoned chicken in skin side down and cook for 3 to 4 minutes or until well browned and flip to cook for a further 3 to 4 minutes.
- Set the chicken to the side on a large plate. Don’t worry about it not being all the way cooked at this point.
- Add 2 more tablespoons of olive oil to the pan over medium heat and place in the potatoes cut side down and cook for 4 to 5 minutes or until well browned. You may need to adjust the heat and turn it down some.
- Flip the potatoes over to brown on the other side, and then add in the pearl onions and sear for an additional 4 to 5 minutes.
- Season with salt and pepper, remove the potatoes and onions, and place them right on top of the chicken that was set aside.
- Add 3 tablespoons of butter to the pan and whole garlic cloves and cook for 2 to 3 minutes while constantly stirring until fragrant and lightly browned.
- Deglaze with the wine, pour in the chicken stock, oregano, salt, and pepper, and continue to cook over medium heat while scraping the fond off the bottom of the pan.
- Place the potatoes and onions back in the pan and then place the chicken on top. It’s important the chicken not be submerged in any of the liquid.
- Drizzle 2 tablespoons of olive oil on top of the chicken to help crisp up the skin and add in optional rosemary leaves.
- Bake in the oven at 400° for 20 to 25 minutes or until the chicken is cooked through.
- Remove the chicken and finish by adding in the peas, remaining 3 tablespoons of butter, lemon juice, and optional grated pecorino Romano. Garnish with minced parsley and serve.
Notes
- Make-Ahead: You can make this up to 30 minutes ahead of time. Just keep it covered over low heat.
- How to Store: Cover this in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
- How to Reheat: Add the desired amount of chicken Vesuvio to a rondeau pot and cook over low heat while occasionally stirring. Adjust the seasonings with salt and pepper and serve.
- Chicken breasts are done at 165° internally, while thighs and drums are done at 175°.
- Using a large pan or pot is best so the chicken or potatoes aren’t overly crowded and can get a proper sear. You can also use cast iron, non-stick, or carbon steel.
- I optionally add finely grated Pecorino Romano to the dish before I serve it. You can also use Parmigiano Reggiano.
- The peas will easily heat up once added to the food pot.
Nutrition Information
Show Details
Calories
692kcal
(35%)
Carbohydrates
38g
(13%)
Protein
30g
(60%)
Fat
45g
(69%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
162mg
(7%)
Potassium
1079mg
(31%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1097IU
(22%)
Vitamin C
34mg
(38%)
Calcium
98mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 38g | 13% |
| Protein | 30g | 60% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 162mg | 7% |
| Potassium | 1079mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1097IU | 22% |
| Vitamin C | 34mg | 38% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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