Chicken Vesovious
Experience the bold, comforting flavors of Chicken Vesuvio, a classic Italian-American dish that brings hearty ingredients together in perfect harmony. This one-skillet wonder pairs tender, golden-browned chicken thighs and drumsticks with crispy potato wedges, all simmered in a rich garlic-infused sauce made with dry white wine, chicken broth, and a hint of oregano. Finished with vibrant green peas and a sprinkle of fresh parsley, this savory masterpiece is ideal for a comforting weeknight dinner or an impressive weekend meal. With minimal prep and oven roasting to lock in flavor, Chicken Vesuvio is as easy as it is delicious. Serve it hot, spooned generously with its luscious sauce, for a restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs and drumsticks
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 cup Frozen green peas
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel the russet potatoes, then cut them into wedges. Set aside.
Season the chicken pieces evenly with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, ovenproof skillet or Dutch oven over medium-high heat.
Add the chicken to the skillet, skin side down, and sear until the skin is golden brown, about 5-7 minutes. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the potato wedges and saute until golden brown on all sides, about 8-10 minutes. Remove the potatoes and set aside.
Reduce the heat to medium and add the minced garlic cloves. Saute for 1 minute until fragrant, being careful not to burn the garlic.
Deglaze the skillet by pouring in the dry white wine. Let it simmer for 2-3 minutes, scraping up any browned bits from the skillet with a wooden spoon.
Pour in the chicken broth and add the dried oregano. Stir to combine.
Return the chicken and potatoes to the skillet. Spoon some of the sauce over the top, then transfer the skillet to the preheated oven.
Roast in the oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In the last 5 minutes of cooking, add the frozen green peas to the skillet so they heat through.
Remove the skillet from the oven and sprinkle the dish with chopped fresh parsley.
Serve the Chicken Vesuvio hot with a generous spoonful of the sauce from the skillet. Enjoy!
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
