Chicken Vesuvio

Chicken Vesuvio is a Chicago favorite made with a delicious combination of crispy chicken pieces, potato wedges, garlic, onion, and white wine.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 306 Calories

Ingredients

• 1 tablespoon Italian seasoning
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• 5 cloves garlic, sliced
• 1 tablespoon butter, or more as needed
• 2 pounds bone-in, skin-on chicken pieces
• 2 cups Yukon Gold potato wedges
• 0.5 onion, chopped
• 0.25 cup olive oil
• 0.66666668653488 cup dry white wine
• 0.5 cup frozen peas
• 0.66666668653488 cup chicken stock

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.

Step 2

Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 3

Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

Step 4

Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside.

Step 5

Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside.

Step 6

Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

Step 7

Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid.