Chicken Vesuvio

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

Chicken vesuvio, now a signature Chicago dish, is the best kind of roast chicken dish there ever was.

With perfectly golden-brown bone-in chicken thighs, a garlicky-lemony white wine cream sauce, crisp-tender potato wedges and (frozen) peas for that added color. It is truly heaven on a plate.

And yes, we definitely need some crusty bread to sop up all that saucy goodness.

A few notes:

• Boneless, skinless chicken can be substituted here but bone-in, skin-on will have the best kind of flavor. Cut up whole chicken would also be a great sub.
• Yukon gold potatoes will work beautifully here.
• We recommend using light-style wines such as pinot grigio, pinot gris, or sauvignon blanc.
• Don’t like cooking with wine? Additional chicken stock can be used in place of the wine.

Chicken Vesuvio

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 35 minutes minutes

Total: 55 minutes minutes

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

4.9 stars (19 ratings)

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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*
• ⅔ 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

Notes

*Chicken stock can be used for white wine as a non-alcoholic substitute.

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