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Chicken Vesuvio Recipe

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★★★★★

4.6 from 91 reviews

Chicken Vesuvio is a classic Italian-American dish featuring juicy, bone-in chicken thighs and crispy Yukon Gold potatoes baked together in a flavorful sauce of white wine, garlic, and Italian seasoning. This hearty, comforting meal is finished with fresh peas, a bright splash of lemon juice, and chopped parsley, making it a perfect family-friendly dinner.

Ingredients

Scale

For the Chicken and Potatoes

  • 2 tbsp butter
  • ½ tbsp olive oil
  • 6 bone-in, skin-on chicken thighs
  • Salt and pepper to taste
  • 4–5 medium Yukon Gold potatoes, cut into wedges

For the Sauce and Flavorings

  • 2 shallots (or 1 medium onion), sliced
  • 6 garlic cloves, finely chopped
  • 2 tsp Italian seasoning
  • ½ tsp red chili flakes
  • 2 tbsp all-purpose flour
  • ½ cup dry white wine (e.g., Pinot Grigio, Chardonnay, or Sauvignon Blanc)
  • 1½ cups chicken broth

Finishing Touches

  • 1 cup frozen peas
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even cooking.
  2. Brown the Chicken: In a cast iron skillet or oven-proof Dutch oven, heat the olive oil and butter over medium-high heat. Season the chicken thighs generously with salt and pepper. Place the chicken skin-side down and sear for 4-5 minutes until the skin is golden and crispy, then flip and cook the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside.
  3. Cook the Potatoes: In the same skillet, add the Yukon Gold potato wedges and cook for 5-6 minutes, stirring occasionally, until they develop a golden-brown crust. Remove the potatoes from the skillet and set them aside with the chicken.
  4. Create the Sauce: Add the sliced shallots to the skillet and sauté for 3-4 minutes until softened. Add the finely chopped garlic, stirring for about 30 seconds until fragrant. Sprinkle in the Italian seasoning and red chili flakes, then stir to combine. Sprinkle the flour over the vegetables and cook for 1 minute to form a roux. Slowly pour in the white wine, cooking for another minute to reduce slightly. Add the chicken broth and stir well to incorporate, seasoning with salt and pepper to taste.
  5. Bake the Chicken and Potatoes: Return the browned chicken thighs and potato wedges to the skillet, nestling them in the sauce. Place the skillet uncovered in the preheated oven and bake for 30 minutes, allowing the chicken to cook through and the potatoes to soften.
  6. Add the Peas: After 30 minutes, remove the skillet, stir in the frozen peas, and return to the oven. Bake for an additional 15 minutes until the peas are heated through and tender.
  7. Serve: Once done, drizzle the dish with fresh lemon juice and garnish with chopped parsley before serving hot. This adds a fresh, zesty finish to the rich and savory dish.

Notes

  • Using a cast iron skillet or oven-proof Dutch oven is essential for searing on the stovetop and finishing in the oven.
  • You can substitute Yukon Gold potatoes with red potatoes or fingerlings for a similar texture.
  • Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc work well, but avoid sweet wines to maintain balance.
  • For a spicier dish, increase red chili flakes to 1 teaspoon according to taste.
  • Make sure the chicken thighs are bone-in and skin-on for best flavor and juiciness.

Keywords: Chicken Vesuvio, Italian Chicken Recipe, Oven-Baked Chicken, Chicken and Potatoes, Comfort Food, Italian-American Cuisine

Find it online: https://dailysimplerecipe.com/chicken-vesuvio-recipe/