About
The Chicago classic is back! Chicken Vesuvio features succulent, flavorful chicken thighs, braised in white wine and broth to create a truly savory wonder. To add to the delectable spread, tender potatoes and bright little spheres of green peas are thrown in! It's got zest, it's got pep, and it's got a volcanically delicious taste! The Windy City's own Chicken Vesuvio is ready to erupt with flavor!
Ingredients
- 3 tablespoons olive oil, divided
- 2 pounds chicken thighs, bone-in and skin-on
- salt, to taste
- pepper, to taste
- 1 pound russet potatoes, cut into wedges
- 3 tablespoons butter
- 1/2 cup onion, diced
- 4 cloves garlic, thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 cup white wine
- 3/4 cup chicken broth
- 3/4 cup frozen peas, thawed
- 2 teaspoons lemon juice
- 2 tablespoons parsley, chopped
- lemons, optional, to taste, sliced, for garnish
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a large, oven-safe pan over medium heat, heat 1 tablespoon of the olive oil.
Step 3 -Season the chicken thighs on both sides with the salt and the pepper.
Step 4 -Place the chicken thighs, skin-side down, in the hot oil in a single layer and cook until they are golden-brown, about 4-5 minutes per side. The chicken will not be cooked through yet.
Step 5 -Transfer the chicken thighs to a plate and cover to keep them warm.
Step 6 -In the same pan over medium heat, add the remaining olive oil.
Step 7 -Add the potatoes to the hot oil and season with the salt and the pepper.
Step 8 -Cook until the potatoes are golden-brown, about 3-4 minutes per side.
Step 9 -Transfer the potatoes to a separate, clean plate and cover to keep them warm.
Step 10 -In the same pan over medium heat, melt the butter.
Step 11 -Add the onion to the melted butter and cook until softened, about 4-5 minutes.
Step 12 -Add the garlic and cook until fragrant, about 30 seconds.
Step 13 -Add the Italian seasoning and cook until just fragrant, about 20 seconds.
Step 14 -Add the wine to the onion mixture and bring it to a simmer.
Step 15 -Cook until the wine has been reduced by half, about 2-3 minutes.
Step 16 -Add the chicken broth and stir to combine.
Step 17 -Season the sauce mixture with the salt and the pepper.
Step 18 -Add the chicken and the potatoes to the pan, making sure the chicken thighs are skin-side up.
Step 19 -Bake the chicken mixture until the chicken thighs reach an internal temperature of 165 degrees F, about 30 minutes.
Step 20 -Switch the oven to broil and broil the chicken mixture until the chicken skins are crispy, about 2-3 minutes.
Step 21 -Transfer the pan from the oven and stir in the peas.
Step 22 -Drizzle the lemon juice over the chicken mixture.
Step 23 -Sprinkle the chicken mixture with the parsley.
Step 24 -Serve immediately with the pan juice spooned over the top of the chicken mixture, garnished with the lemon slices.
