The Chicago classic is back! Chicken Vesuvio features succulent, flavorful chicken thighs, braised in white wine and broth to create a truly savory wonder. To add to the delectable spread, tender potatoes and bright little spheres of green peas are thrown in! It’s got zest, it’s got pep, and it’s got a volcanically delicious taste! The Windy City’s own Chicken Vesuvio is ready to erupt with flavor!
Ingredients
- 3 tablespoons olive oil, divided
- 2 pounds chicken thighs, bone-in and skin-on
- salt, to taste
- pepper, to taste
- 1 pound russet potatoes, cut into wedges
- 3 tablespoons butter
- 1/2 cup onion, diced
- 4 cloves garlic, thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 cup white wine
- 3/4 cup chicken broth
- 3/4 cup frozen peas, thawed
- 2 teaspoons lemon juice
- 2 tablespoons parsley, chopped
- lemons, optional, to taste, sliced, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large, oven-safe pan over medium heat, heat 1 tablespoon of the olive oil.
Step 3 –Season the chicken thighs on both sides with the salt and the pepper.
Step 4 –Place the chicken thighs, skin-side down, in the hot oil in a single layer and cook until they are golden-brown, about 4-5 minutes per side. The chicken will not be cooked through yet.
Step 5 –Transfer the chicken thighs to a plate and cover to keep them warm.
Step 6 –In the same pan over medium heat, add the remaining olive oil.
Step 7 –Add the potatoes to the hot oil and season with the salt and the pepper.
Step 8 –Cook until the potatoes are golden-brown, about 3-4 minutes per side.
Step 9 –Transfer the potatoes to a separate, clean plate and cover to keep them warm.
Step 10 –In the same pan over medium heat, melt the butter.
Step 11 –Add the onion to the melted butter and cook until softened, about 4-5 minutes.
Step 12 –Add the garlic and cook until fragrant, about 30 seconds.
Step 13 –Add the Italian seasoning and cook until just fragrant, about 20 seconds.
Step 14 –Add the wine to the onion mixture and bring it to a simmer.
Step 15 –Cook until the wine has been reduced by half, about 2-3 minutes.
Step 16 –Add the chicken broth and stir to combine.
Step 17 –Season the sauce mixture with the salt and the pepper.
Step 18 –Add the chicken and the potatoes to the pan, making sure the chicken thighs are skin-side up.
Step 19 –Bake the chicken mixture until the chicken thighs reach an internal temperature of 165 degrees F, about 30 minutes.
Step 20 –Switch the oven to broil and broil the chicken mixture until the chicken skins are crispy, about 2-3 minutes.
Step 21 –Transfer the pan from the oven and stir in the peas.
Step 22 –Drizzle the lemon juice over the chicken mixture.
Step 23 –Sprinkle the chicken mixture with the parsley.
Step 24 –Serve immediately with the pan juice spooned over the top of the chicken mixture, garnished with the lemon slices.
