Description
Golden, crispy chicken simmered with garlicky white wine, tender potatoes, and sweet green peas—Chicken Vesuvio is a Chicago classic packed with flavor and heartwarming comfort.
Ingredients
- Bone-In, Skin-On Chicken Thighs or Drumsticks: 4–6 pieces (about 2 pounds)
- Yukon Gold Potatoes: 4 medium, cut into wedges
- Garlic: 6 cloves, minced
- Dry White Wine: 1 cup
- Chicken Broth: 1 cup
- Frozen Green Peas: 1 cup
- Olive Oil: 3 tablespoons
- Unsalted Butter: 2 tablespoons
- Dried Oregano: 1 teaspoon
- Fresh Rosemary: 1 tablespoon, chopped
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
Instructions
- Preheat oven to 400°F (200°C). Prepare oven-safe skillet.
- Toss potatoes with 1 tablespoon olive oil, salt, and pepper in a bowl.
- Heat 2 tablespoons olive oil in skillet over medium-high. Sear chicken skin-side down for 4–5 minutes per side. Remove and set aside.
- Add potatoes to skillet and sear for 5–6 minutes. Add garlic, oregano, and rosemary. Stir for 1 minute.
- Deglaze pan with white wine, scraping browned bits. Add chicken broth and butter. Return chicken to pan.
- Transfer skillet to oven and bake for 25–30 minutes, until chicken is cooked and potatoes are tender.
- Sprinkle peas over dish and return to oven for 5 minutes.
- Let rest for 5 minutes before serving.
Notes
- Use bone-in chicken for best flavor and moisture.
- Deglaze properly to capture all the fond (brown bits) for a rich sauce.
- Add peas at the end to keep them bright and sweet.