Chicken Vesuvio
Perfectly juicy, tender, pan-seared chicken and roasted potatoes in a dreamy garlic white wine sauce, finished with peas and lemon juice!
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 165 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.
Notes
- 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!