Description
Chicken Vesuvio is a classic Italian-American dish featuring crispy roasted chicken thighs and golden potato wedges cooked in a flavorful garlic, shallot, and white wine sauce. This hearty meal is finished with fresh peas and parsley, creating a vibrant and comforting plate perfect for a family dinner.
Ingredients
Potatoes
- 2 russet potatoes (cut into 8 long wedges)
- 1 1/2 tablespoons olive oil
- Kosher salt and freshly ground black pepper (to taste)
Chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- Kosher salt (3/4 teaspoon)
- Freshly ground black pepper (1/2 teaspoon)
Sauce
- 2 large shallots (diced)
- 3 cloves garlic (minced)
- 3/4 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1/2 cup dry white wine
- 2/3 cup frozen peas
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 425 degrees F. Lightly oil a baking sheet or use nonstick spray. Place the potato wedges in a single layer on the sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to coat evenly.
- Roast Potatoes: Bake the potatoes in the oven for 30-35 minutes, stirring halfway through, until they become golden brown and tender. Remove from oven and keep warm.
- Season Chicken: While the potatoes roast, season the chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Sear Chicken: Melt the butter in a Dutch oven over medium heat. Add the chicken, skin-side down, and sear each side for 2-3 minutes until golden brown. Remove chicken and set aside. Pour off excess fat, leaving about 2 tablespoons in the pot.
- Sauté Aromatics: Add the diced shallots to the Dutch oven and cook, stirring occasionally, until softened, about 3-5 minutes. Stir in the minced garlic and dried oregano, cooking until fragrant, about 1 minute.
- Make Roux and Add Liquids: Whisk in the flour and cook for about 1 minute to lightly brown. Slowly stir in the chicken stock and white wine, scraping up any browned bits from the bottom of the pot for extra flavor.
- Bake Chicken in Sauce: Return the seared chicken to the Dutch oven, skin side up. Place the Dutch oven in the preheated oven and bake for 12-15 minutes until the chicken is fully cooked through and reaches an internal temperature of 175 degrees F.
- Finish with Peas and Lemon: Remove the Dutch oven from the oven. Stir in the frozen peas and lemon juice, warming them through for about 1 minute. Season with additional salt and pepper to taste.
- Serve: Plate the chicken and spoon the sauce over it alongside the roasted potatoes. Garnish with chopped fresh parsley and serve immediately for a flavorful, comforting meal.
Notes
- Be sure to check the internal temperature of chicken to ensure it reaches 175°F for safe consumption.
- Using bone-in, skin-on chicken thighs provides the best flavor and texture.
- If dry white wine is not available, substitute with an equal amount of chicken stock or a splash of white grape juice for sweetness.
- For crispier potatoes, leave room between wedges on the baking sheet to avoid steaming.
- Fresh parsley added at the end brightens the dish and adds a pop of color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
