Chicken Vesuvio -

Chicken Vesuvio

Chicken Vesuvio is a classic Italian-American dish featuring tender chicken pieces, savory potatoes, and aromatic herbs cooked in a flavorful white wine sauce.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4-6 pieces Bone-in chicken pieces (thighs and drumsticks work well)
2 cups Potatoes (cubed, use Yukon Gold for a creamy texture)
4 cloves Garlic (minced)
2 tablespoons Fresh herbs (oregano and rosemary, chopped)
1 cup Peas (fresh or frozen)
1 cup White wine (use a dry white wine like Sauvignon Blanc)
3 tablespoons Olive oil (for browning)
to taste Salt
to taste Pepper

Method

Preparation

Preheat the oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Season chicken pieces with salt and pepper, then brown them in the skillet until golden on all sides.
Remove the browned chicken and add diced potatoes to the skillet, cooking until they start to soften.
Stir in minced garlic and fresh herbs, then pour in white wine to deglaze the pan.
Return the chicken to the skillet, add peas, and adjust seasonings if needed.
Cover and transfer the skillet to the preheated oven. Bake for about 35-45 minutes or until the chicken is cooked through and potatoes are tender.
Serve warm, drizzling some of the sauce over the chicken and potatoes.

Notes

Utilize a meat thermometer; chicken should reach an internal temperature of 165°F (75°C). Let the chicken rest for a few minutes after coming out of the oven to retain juices. Try using a combination of herbs for more depth of flavor, including thyme or basil. For extra creaminess, add a splash of cream to the sauce just before serving. Use a cast iron skillet for excellent heat retention and even cooking.