1. Recipes

How to Make Classic Chicken Vesuvio - A Step-by-Step Guide

Classic Chicken Vesuvio is a delicious and hearty Italian-American dish that combines tender chicken, crispy potatoes, and savory garlic in a flavor-packed oven-baked meal. This traditional recipe has been passed down through generations and is a favorite among home cooks and restaurant-goers alike.

The dish gets its name from Mount Vesuvius, the famous volcano located near Naples, Italy. The name is a nod to the dish's fiery flavors and the way it creates a spectacular presentation wh...

Read more Snack recipes

Ingredients

  • 10 skin-on, bone-in chicken thighs
  • 1 ½ teaspoons dried oregano, divided
  • 1 ½ teaspoons garlic powder, divided
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper
  • 1 tablespoon grapeseed oil, or more as needed
  • 1 ½ pounds baby potatoes, halved
  • 2 cloves garlic, minced
  • 1 ½ cups white wine, divided
  • 1 ½ cups chicken broth, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup whipping cream
  • 1 small lemon, juiced
  • 1 cup frozen peas

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 40 mins
  • Total Time: 1 hr 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
  • Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.
  • Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.
  • Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.
  • Bake in the preheated oven for 1 hour.
  • During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.
  • Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.

    • Nutrition

    617 cal.

    • Total Fat: 34g
    • Saturated Fat: 13g
    • Cholesterol: 157mg
    • Sodium: 859mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 37g
    • Vitamin C: 39mg
    • Calcium: 72mg
    • Iron: 4mg
    • Potassium: 902mg

    Categories

    Fried recipes
    Baked recipes
    Sauteed recipes
    Sautéed recipes
    Roasted recipes
    Grilled recipes