Classic Chicken Vesuvio

This classic chicken Vesuvio recipe features a white wine sauce with chicken broth and heavy cream that envelopes chicken thighs, potatoes, and peas.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 55 mins
• Calories: 617 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 teaspoon salt, or to taste
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 small lemon, juiced
• 1 tablespoon grapeseed oil, or more as needed
• 10 skin-on, bone-in chicken thighs
• 0.5 teaspoon ground black pepper
• 1.5 cups chicken broth, divided
• 1.5 teaspoons dried oregano, divided
• 0.5 cup whipping cream
• 1.5 teaspoons garlic powder, divided
• 1.5 pounds baby potatoes, halved
• 1.5 cups white wine, divided

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper.

Step 3

Heat a large, heavy skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown, 5 to 7 minutes. Transfer to a plate.

Step 4

Cook in the preheated oven for 1 hour.

Step 5

Sprinkle potatoes with remaining ½ teaspoon each oregano and garlic powder. Add potatoes to the skillet; cook, stirring occasionally, until all sides are browned, 6 to 8 minutes. Transfer chicken and potatoes to a large roasting pan.

Step 6

Add garlic to the skillet; cook until golden brown, 1 to 2 minutes. Pour in 1 cup white wine; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until sauce reduced, 7 to 10 minutes; pour over chicken and potatoes.

Step 7

During the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and stir to create a roux. Stir in remaining ½ cup wine, ½ cup chicken broth, and heavy cream until sauce is incorporated and slightly thickened, 7 to 10 minutes; stir in lemon juice. Set aside.

Step 8

Meanwhile, stir peas into the roasting pan; continue cooking until peas are heated through and chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C). Pour wine sauce over chicken; serve.