Chicago Chicken Vesuvio is one of the trademark specialties of its namesake hometown, and you can taste why it's so beloved. The tender, crispy-skinned, bone-in chicken has the right balance of flair and flavor, made even juicier with the savory, aromatic, and rich garlic and white wine sauce. With hearty, buttery potato wedges and colorful peas, Chicago Chicken Vesuvio tastes timeless and looks like it just came from a restaurant. Get ready to wow everyone at your dinner table!
Ingredients• 2 pounds chicken pieces, bone-in, skin-on • salt, to taste • freshly ground black pepper, to taste • 1/4 cup olive oil • 2 cups Yukon Gold potato wedges • 1/2 onion, chopped • 5 cloves garlic, sliced • 2/3 cup dry white wine • 2/3 cup chicken stock • 2 tablespoons fresh parsley, chopped • 1 tablespoon Italian seasoning • 1 tablespoon butter, plus more as needed • 1/2 cup frozen peas
Preheat the oven to 400 degrees F.
Season the chicken liberally with salt and pepper.
In an oven-safe skillet over medium heat, warm the olive oil.
Once the oil is shimmering, add the chicken to the skillet skin side down.
Sauté the chicken until it is browned and the skin is crisp, for about 5-7 minutes.
Flip the chicken and cook until golden brown on the other side, about 4-5 minutes.
Transfer the chicken to a plate and set it aside.
Add the potato wedges and onion, cooking until the onion is translucent and the potatoes start to brown on the cut side, about 5-7 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Transfer the potatoes and onion to a plate and set them aside.
Pour the wine into the skillet and cook until reduced to about 1/2.
Deglaze the skillet, scraping up browned bits at the bottom of the skillet with a wooden spoon.
Return the potatoes, onion, and garlic to the skillet.
Add the chicken stock, parsley, and Italian seasoning, stirring to combine.
Place the chicken pieces on top of the mixture in the skillet.
Cover the skillet and place it in the oven. Roast the skillet until the chicken is cooked through and no longer pink at the bone, with an instant-read thermometer reading 165 degrees F when inserted into the thickest part of the meat, about 45 minutes.
Remove the skillet from the oven and transfer the chicken and vegetables to a plate using a slotted spoon.
Bring the liquid in the skillet to a simmer.
Add the butter and stir until smooth and shiny, about 5 minutes.
Season the pan sauce to taste.
Add the peas to the pan sauce and cook until thawed through, about 1-2 minutes.
Plate the chicken and vegetables, coating them with the pan sauce and peas. Serve!
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