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Chicken Vesuvio - Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.

Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.

Chicken Vesuvio - Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.

why i love this recipe

  • A braised chicken dish like no other. It is truly heaven on a plate, and comfort food at its finest, made with perfectly golden-brown, juicy, chicken thighs, white wine and crisp-tender potato wedges, finished off with green peas and a squeeze of fresh lemon juice – so incredibly flavorful and bright.
  • Flexible recipe. Prefer white meat? Use chicken breasts. Not a fan of peas? Swap them out for leafy greens or a different vegetable. Toss in cooked spaghetti or linguine in the leftover sauce. This dish can easily be transformed and adapted to what you have on hand.

what is chicken vesuvio

Chicken Vesuvio is a classic Italian-American dish originating from Chicago, believed to have been named after the volcanic Mount Vesuvius, and includes bone-in chicken, potato wedges, garlic, peas and white wine. Many variations include other proteins, such as steak vesuvio and pork chops vesuvio.

Ingredients

Russet potatoes

Yukon golds would also work very well in this recipe.

Bone-in, skin-on chicken thighs

Whole chicken (cut into pieces) or chicken leg quarters are also popular choices.

Shallots, garlic and oregano

For seasoning and flavor town, of course.

Flour

Serves as a thickening agent.

Chicken stock

Low sodium is ideal, allowing flexibility in seasoning to taste.

White wine

A dry white wine (pinot grigio or sauvignon blanc) is ideal here, deglazing the pan to release all the flavorful, caramelized brown bits at the bottom of the pan.

Peas

Frozen peas is a convenient pantry staple, adding a pop of color and freshness to the dish.

Lemon juice

Add the finishing touches with freshly squeezed lemon juice for those bright, vibrant flavors. Add 1-2 tsps lemon zest for even more added lemony goodness.

how to make this braised chicken dinner

  1. Roast the potatoes until crisp-tender
  2. Season the chicken with salt and pepper, searing until the skin is crispy and golden brown (work in batches if needed)
  3. Make the sauce, adding in shallots, garlic and flour + all the liquids to keep it nice and happy
  4. Return the chicken to the pot, finishing it off in the oven
  5. Stir in peas, lemon juice and potato wedges for a one-and-done meal
Chicken Vesuvio - Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.

tips and tricks for success

  • Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution. A tight fitting lid also traps all the lovely moisture inside, yielding the most tender, juicy chicken.
  • Bone-in is ideal. While boneless, skinless chicken thighs can be used with a shorter cooking time, bone-in will be juicier and have extra flavor. Cut up whole chicken can also be used here.
  • Brown the chicken first. This will add all the extra, deeper flavors here, sealing all the juices inside, and keeping the chicken nice and crisp while baking.
  • Use good-quality stock. The better quality your stock, the better your chicken vesuvio. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
  • Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
  • Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Swap out the peas for spinach, kale, collard greens, swiss chard, or arugula.
  • Add freshly squeezed lemon juice. Lemon juice will add fresh, bright flavors, balancing out all the saltiness and richness of the dish.
  • Mix it up. Add in different vegetables such as mushrooms, bell peppers, artichoke hearts, carrots or green beans.
  • Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
Chicken Vesuvio - Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.

Tools For This Recipe

Baking sheet

Dutch oven

Chicken Vesuvio: Frequently Asked Questions

Can I use a different kind of potato?

Both russet and yukon gold potatoes will work beautifully here.

Do I have to use white wine?

Additional chicken stock can be used for white wine as a non-alcoholic substitute.

What does the lemon do?

The lemon juice helps balance out the flavors and richness of the chicken and potatoes, adding a refreshing brightness to the dish.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Chicken Vesuvio

Chicken Vesuvio

Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.
4.9 stars (24 ratings)

Ingredients

  • 2 russet potatoes, cut into 8 long wedges
  • 1 ½ tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons unsalted butter
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • ¾ teaspoon dried oregano
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ½ cup dry white wine*
  • cup frozen peas
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
  • Place into oven and bake for 30-35 minutes, or until golden brown, stirring halfway. Set aside and keep warm.
  • Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
  • Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the skillet.
  • Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 12-15 minutes.
  • Stir in peas and lemon juice until heated through, about 1 minute; season with salt and pepper, to taste.
  • Serve immediately with potatoes, garnished with parsley, if desired.

Video

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