Chicken Vesuvio

Why You’ll Love This Recipe

Chicken Vesuvio is a one-pan wonder that’s simple to prepare yet full of robust flavor. The garlic and wine-infused sauce is irresistibly savory, and the potatoes soak up all the delicious juices while crisping beautifully in the oven. It’s comforting, elegant, and satisfying all at once. Plus, it’s perfect for both family dinners and entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
• Russet or Yukon Gold potatoes, cut into wedges
• Olive oil
• Garlic cloves
• Dry white wine
• Chicken broth
• Frozen green peas
• Dried oregano
• Dried thyme or Italian seasoning
• Salt and black pepper
• Fresh parsley (for garnish, optional)

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper, then brown on all sides until golden. Remove and set aside.
3. In the same pan, add the potato wedges. Sauté until golden brown on most sides. Remove and set aside.
4. Lower the heat and add whole garlic cloves to the pan. Sauté until fragrant but not burned.
5. Deglaze the pan with white wine, scraping up any browned bits. Let the wine simmer for a couple of minutes.
6. Add chicken broth, oregano, thyme, and a bit more salt and pepper. Stir to combine.
7. Return the chicken and potatoes to the skillet. Spoon some of the sauce over the top.
8. Transfer the pan to the preheated oven and roast uncovered for about 30–35 minutes, or until the chicken is cooked through and the potatoes are tender.
9. In the last 5 minutes of cooking, add the frozen peas to the pan and return to the oven.
10. Garnish with chopped fresh parsley and serve hot.

Servings and timing

This recipe yields approximately 4 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Boneless chicken: Use boneless thighs for a faster-cooking version, though bone-in offers deeper flavor.
• Vegetable additions: Add sliced mushrooms or bell peppers for more variety.
• Spicy kick: Sprinkle red pepper flakes into the sauce for some heat.
• Lemony twist: Add a splash of lemon juice or zest just before serving to brighten the flavor.
• Herb swap: Use fresh rosemary or basil instead of oregano for a different aromatic profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat with a splash of broth or water to keep the chicken moist.
You can also reheat in the oven at 350°F (175°C) until heated through. The microwave works too but may soften the potatoes.

FAQs

What is Chicken Vesuvio?

Chicken Vesuvio is a Chicago-origin Italian-American dish of roast chicken and potatoes cooked in a garlic-white wine sauce, finished with peas.

Can I use boneless chicken for this recipe?

Yes, boneless thighs or breasts can be used, but adjust cooking time as they cook faster than bone-in pieces.

What kind of potatoes are best?

Starchy potatoes like russet or waxy ones like Yukon Gold both work well. Wedges hold their shape and crisp up nicely.

Is white wine necessary?

White wine adds depth to the sauce, but you can substitute with additional chicken broth and a splash of lemon juice.

Can I make this dish ahead?

Yes, it reheats well. Cook completely, cool, and refrigerate. Reheat in the oven for best results.

Do I need a Dutch oven?

A large oven-safe skillet or baking dish works fine if you don’t have a Dutch oven.

Can I make this without peas?

Yes, peas are traditional, but optional. You can substitute with another green vegetable or omit them entirely.

How do I get the potatoes crispy?

Brown them well on the stovetop before baking, and avoid overcrowding the pan so they roast rather than steam.

Can I freeze Chicken Vesuvio?

It’s best eaten fresh, but you can freeze it. Let it cool completely and store in a freezer-safe container for up to 2 months.

What wine pairs best with Chicken Vesuvio?

A dry white wine like Sauvignon Blanc or Pinot Grigio complements the dish well, both in cooking and as a pairing.

Conclusion

Chicken Vesuvio is a flavorful, satisfying dish that combines crispy potatoes, juicy chicken, and a rich garlic-wine sauce for a true comfort food experience. Whether you’re making it for a weeknight meal or a special gathering, it’s sure to impress with its simple preparation and bold taste. Add it to your dinner rotation and enjoy a taste of Chicago in your own kitchen.

Chicken Vesuvio

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Chicken Vesuvio is a Chicago-born Italian-American dish featuring golden roasted chicken, crispy potato wedges, and peas, all simmered in a savory garlic-white wine sauce. It’s hearty, flavorful, and perfect for family dinners or entertaining guests.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 2 1/2 to 3 lbs bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
• 4 medium russet or Yukon Gold potatoes, cut into wedges
• 3 tbsp olive oil
• 6 garlic cloves, peeled and left whole
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 cup frozen green peas
• 1 tsp dried oregano
• 1/2 tsp dried thyme or Italian seasoning
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional garnish)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
3. Add potato wedges to the pan and sauté until golden on most sides. Remove and set aside.
4. Lower heat and add whole garlic cloves. Cook until fragrant but not burned.
5. Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2 minutes.
6. Stir in chicken broth, oregano, thyme, salt, and pepper.
7. Return chicken and potatoes to the pan, spooning some sauce over the top.
8. Transfer to oven and roast uncovered for 30–35 minutes, until chicken is cooked through and potatoes are tender.
9. Add frozen peas during the last 5 minutes of cooking.
10. Garnish with fresh parsley and serve hot.

Notes

• Use bone-in chicken for richer flavor, but boneless cuts work with adjusted cook time.
• Brown the potatoes well before roasting for extra crispiness.
• If avoiding wine, substitute with extra chicken broth plus a splash of lemon juice.
• Fresh rosemary or basil can replace oregano for a different flavor profile.
• Best enjoyed fresh, but leftovers reheat well in the oven or skillet.

Nutrition

• Serving Size: 1 serving (based on 4 servings)
• Calories: 590
• Sugar: 4g
• Sodium: 870mg
• Fat: 32g
• Saturated Fat: 8g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 38g
• Cholesterol: 135mg