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Chicken Vesuvio
Chicken Vesuvio
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Chicago-style Chicken Vesuvio: Crispy chicken with potatoes, garlic, onion, and white wine.
Ingredients:
  • 2 pounds bone-in, skin-on chicken pieces
  • salt and freshly ground black pepper to taste
  • 0.25 cup olive oil
  • 2 cups Yukon Gold potato wedges
  • 0.5 onion, chopped
  • 5 cloves garlic, sliced
  • 0.66666668653488 cup dry white wine
  • 0.66666668653488 cup chicken stock
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Italian seasoning
  • 1 tablespoon butter, or more as needed
  • 0.5 cup frozen peas
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C). Pat those chicken pieces dry and generously season with salt and pepper.
  • In a heated oven-safe skillet, sear chicken skin-side down in olive oil until crispy, about 5-7 minutes. Flip and cook until golden brown on the other side, around 4-5 minutes. Set chicken aside.
  • Sauté potatoes, onion, and garlic in the skillet until the onion is translucent and the potato wedges are nicely browned on the cut sides, about 5 to 7 minutes. Remove the vegetables from the skillet and set aside.
  • Deglaze the skillet with wine, simmer until reduced by half, and scrape up any browned bits with a wooden spoon.
  • Combine the potatoes, onion, and garlic in the skillet with chicken stock, parsley, and Italian seasoning. Arrange the chicken pieces on top and cover with an oven-safe lid.
  • Bake until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), approximately 45 minutes.
  • Place the skillet back on the stove, take out the chicken and veggies, keeping the flavorful liquid; allow it to simmer. Introduce butter and whisk until velvety for around 5 minutes. Season with salt and pepper, then add peas and cook for an additional 1 to 2 minutes. Present the chicken on top of potato wedges, adorned with the pan sauce and peas.

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