Chicken Vesuvio
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Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.
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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
- Roast the potatoes until crisp-tender
- Season the chicken with salt and pepper, searing until the skin is crispy and golden brown (work in batches if needed)
- Make the sauce, adding in shallots, garlic and flour + all the liquids to keep it nice and happy
- Return the chicken to the pot, finishing it off in the oven
- Stir in peas, lemon juice and potato wedges for a one-and-done meal
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!
what to serve with chicken vesuvio
Chicken Vesuvio: Frequently Asked Questions
Both russet and yukon gold potatoes will work beautifully here.
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
The lemon juice helps balance out the flavors and richness of the chicken and potatoes, adding a refreshing brightness to the dish.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Chicken Vesuvio
Video
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.
Did you make this recipe?
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Damn Delicious is our go to for family favorites. This recipe is awesome. I made extra potatoes and had them the next day with the leftover sauce. Melted some Italian 6 shredded cheese on top with some shredded mozzarella. Impromptu Poutine.
What a delightful and tasty recipe! Thank you!
I made this recipe last night and while it was delicious overall, I have to say the texture of the sauce was a disappointment. It was much too soupy when I expected it to be more ‘creamy’ because of the addition of the flour. It would be better served with mashed potatoes so it could act like a gravy.
Made this tonight & it was great! I cooked it with the chicken uncooked – for 20 mins. The sauce was a really good consistency – not watery at all.
Like another person I wanted to know if the chicken is covered or uncovered while baking?
Uncovered, it does make the sauce thicker.
So, I wanted to love this! The flavours were great. there way way too much liquid, and i wonder that my dutch oven is too too narrow and deep for the amount of stock and wine. if i were to make this again, i would half the liquid. it turned out like more of a soup.
I made this for tonight’s dinner. It was like chicken pot pie and poutine had a baby. So amazing. Will be making again and again. So easy to toss the potato wedges in the hive while making the chicken. Because I like my wedges a “little crispier” I let them cook a little longer while the chicken baked.
Made it tonight. Not too soupy if you use a shallow pan. It was great and enjoyed by all. Thanks.
Making this for dinner tonight! One question – do I bake the chicken covered or uncovered?
Thanks!
My husband and I made this together last night. It was delicious and will definitely make this again!
How do I keep the potatoes hot & crispy for 30 minutes
Can you please share slow cooker and Instant Pot instructions as an alternative to the Dutch oven on your recipes?
Why should the author do that? You should figure that out if you’re going to cook with those two methods or visit a site that specializes in slow cooker and instant pot recipes.
Jesus Christ! It was a simple question. Did you have to respond with such ugliness? Have a glass wine and chill… SMH..
As they say in the fine mathematics textbooks, “This is left as an exercise for the reader.”
Do let us know how it turns out. 🙂