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Chicken-Vesuvio-Recipe

Chicken Vesuvio

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  • Author: Peter
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Oven-Baked
  • Cuisine: Italian

Description

Chicken Vesuvio features succulent chicken thighs and crispy potatoes, all baked with garlic, herbs, and a dash of white wine. This dish combines comfort and quick preparation, making it a delightful choice for any dinner.

Ingredients

Scale
  • 3 tablespoons olive oil divided use
  • 2 pounds bone-in skin-on chicken thighs
  • salt and pepper to taste
  • 1 pound Russet potatoes cut into wedges
  • 3 tablespoons butter
  • 1/2 cup onion diced
  • 4 cloves garlic thinly sliced
  • 1 teaspoon Italian seasoning
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 3/4 cup frozen peas thawed
  • 2 teaspoons lemon juice
  • 2 tablespoons parsley chopped

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat.
  3. Season the chicken thighs on both sides with salt and pepper.
  4. Place the chicken in the pan, skin side down, in a single layer and cook for 4-5 minutes on each side or until golden brown.
  5. Remove the chicken from the pan and cover to keep warm.
  6. In the same pan, add the remaining olive oil and place the potato wedges, seasoning them with salt and pepper.
  7. Cook the potatoes for 3-4 minutes on each side until golden brown and remove them to cover warm as well.
  8. Add the butter to the pan, melting it down before stirring in the diced onion. Cook for 4-5 minutes until softened.
  9. Add the sliced garlic and cook for an additional 30 seconds before stirring in the Italian seasoning.
  10. Pour in the white wine and bring it to a simmer, cooking for 2-3 minutes until it reduces by half.
  11. Add the chicken broth to the wine mixture, seasoning with salt and pepper.
  12. Return the chicken and potatoes to the pan. Bake for 30 minutes, or until the chicken is fully cooked.
  13. Switch the oven to broil at 500 degrees F and cook for 2-3 minutes until the chicken skin becomes crispy.
  14. Remove from the oven, stir in the thawed peas, and drizzle with lemon juice.
  15. Sprinkle with chopped parsley before serving with pan juices.

Notes

For optimal flavor, use fresh herbs instead of dried when possible.
The dish can be served with a side salad for a complete meal.
Any leftover chicken can be refrigerated and used in salads or sandwiches.

Nutrition

  • Serving Size: 1 serving
  • Calories: 575
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 25g
  • Saturated Fat: 9g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 43g
  • Cholesterol: 175mg

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Find it online: https://cosyhomerecipes.com/chicken-vesuvio/