Classic Chicken Vesuvio

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

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.

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

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