Chicken Vesuvio Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 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
Description
This Chicken Vesuvio Recipe starts with chicken breasts seasoned and browned in olive oil to develop a crispy exterior. The accompanying potatoes are sliced into wedges and browned alongside pearl onions, creating a flavorful base. After searing, the chicken, potatoes, and onions are combined in the pan. The cooking liquid consists of white wine, chicken stock, and fresh herbs such as rosemary and oregano, which slowly meld flavors and tenderize the ingredients.
The dish finishes by stirring in fresh or thawed peas and a squeeze of lemon juice to brighten the overall richness. The butter added earlier enriches the sauce, giving it a silky finish.
Chicken Vesuvio pairs well with simple sides or crusty bread to soak up the savory sauce. When done, the chicken should reach internal temperatures of 165°F for breasts and 175°F for thighs and drums for safety and juiciness. Optional toppings like finely grated Pecorino Romano or Parmigiano Reggiano add cheesy depth before serving.
The recipe can be prepared ahead and gently reheated on low heat while stirring to retain moisture. Proper searing and using a large pan ensure even cooking and a golden crust on both chicken and potatoes.
Ingredients
- 3 ½ to 4 pound chicken breast thighs, drums, and wings, whole chicken fabricated into breasts
- 6 tablespoons olive oil
- 4 russet potato sliced into wedges
- 1 cup white pearl onion peeled
- 6 tablespoons butter unsalted
- 12 garlic whole cloves
- ½ cup white wine dry
- 1 cup chicken stock
- 1 tablespoon oregano dry
- 25 rosemary fresh sprigs
- 1 cup peas thawed
- lemon juice of ½ lemon (about 1 ½ to 2 tablespoons
- 3 tablespoons parsley fresh, minced
- salt coarse salt and freshly cracked pepper
- black pepper coarse salt and freshly cracked pepper
- Pecorino Romano cheese optional, finely grated
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
- This dish can be made up to 30 minutes in advance and kept covered on low heat.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat gently on low heat, stirring occasionally and adjust salt and pepper to taste before serving.
- Chicken breasts are done at 165°F internal temperature, thighs and drums at 175°F for safety and optimal juiciness.
- Use a large pan to avoid overcrowding and to allow proper searing of chicken and potatoes.
- Optionally sprinkle finely grated Pecorino Romano or Parmigiano Reggiano cheese over the dish before serving.
- Peas can be added at the end to warm through before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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