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Chicken Vesuvio

Chicken Vesuvio

This Chicago classic combines juicy chicken, crispy potatoes, and vibrant peas in a garlicky-lemony white wine sauce, celebrating Italian-American culinary traditions.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs For juiciness; skinless thighs can be used for a leaner option.
  • 2 pieces russet potatoes Cut into wedges; Yukon golds can also work.
  • ⅔ cup frozen peas Fresh peas can enhance flavor.
White Wine Sauce Ingredients
  • 1 cup chicken stock Can use more chicken stock instead of wine.
  • ½ cup dry white wine Adds depth of flavor.
  • 3 cloves garlic Minced.
  • 1 tablespoon lemon juice
Cooking Ingredients
  • 2 tablespoons butter For searing the chicken.
  • 1 medium shallot Diced.
  • 2 teaspoons oregano
  • 1 tablespoon flour For thickening; can replace with gluten-free flour.
Seasoning
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Season chicken with salt and pepper.
Roast Potatoes
  1. Mix potato wedges with olive oil, salt, and pepper. Roast until crispy, about 30-35 minutes.
Sear Chicken
  1. In a Dutch oven, melt butter. Sear chicken on both sides until golden. Remove and set aside.
Make Sauce
  1. Sauté shallots in the pan, then add garlic and oregano.
  2. Stir in flour, then whisk in chicken stock and white wine.
Bake
  1. Return chicken to the pan. Bake until cooked through, about 12-15 minutes.
  2. Add peas and lemon juice.
Serve
  1. Place chicken, potatoes, and peas on plates. Spoon over the sauce. Garnish with parsley.

Notes

For a healthier version, opt for skinless chicken and use olive oil sparingly. Add more vegetables for nutritional balance.