Servings
Font
Back
5.0 from 21 votes

Chicken Vesuvio Recipe

This delicious Chicken Vesuvio Recipe is the perfect weeknight meal of roasted chicken with browned potatoes and peas in a garlic wine broth.

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 692 kcal
Course: Main Course
Cuisine: Italian-American Fussion

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

    Cup of Yum
  1. 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,
  2. 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.
  3. Set the chicken to the side on a large plate. Don’t worry about it not being all the way cooked at this point.
  4. 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.
  5. 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.
  6. Season with salt and pepper, remove the potatoes and onions, and place them right on top of the chicken that was set aside.
  7. 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.
  8. 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.
  9. 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.
  10. Drizzle 2 tablespoons of olive oil on top of the chicken to help crisp up the skin and add in optional rosemary leaves.
  11. Bake in the oven at 400° for 20 to 25 minutes or until the chicken is cooked through.
  12. 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

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

% 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.