For extra crispy chicken skin, ensure the chicken is very dry before searing. Pat it dry with paper towels several times. Feel free to substitute other vegetables, such as bell peppers or mushrooms, for the potatoes and onions. If you don't have an oven-safe skillet, you can transfer the ingredients to a baking dish after searing the chicken and vegetables.
Chicken Vesuvio
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PREP TIME10 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS172
Embark on a culinary journey to Chicago with Chicken Vesuvio, a rustic and comforting one-pan wonder. Bone-in chicken pieces are rendered golden and crisp alongside garlic-infused potatoes and sweet onions, all bathed in a luscious pan sauce brightened with peas. This dish is a true testament to simple ingredients elevated to extraordinary flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol81 mg
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Fiber2 g
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Protein23 g
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Saturated Fat4 g
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Sodium174 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
02
StepHeat olive oil in a large, oven-safe skillet over medium heat. Add chicken, skin-side down, and sear until the skin is deeply golden and crisp, about 5-7 minutes. Flip the chicken and cook until golden brown on the other side, approximately 4-5 minutes more. Remove chicken from the skillet and set aside.
03
StepAdd potato wedges, chopped onion, and sliced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent and the potatoes begin to brown on their cut sides, around 5-7 minutes. Remove vegetables from the skillet and set aside.
04
StepPour white wine into the skillet. Using a wooden spoon, scrape up any browned bits from the bottom of the pan while the wine reduces by half.
05
StepReturn the potatoes, onion, and garlic to the skillet. Stir in chicken stock, fresh parsley, and Italian seasoning. Arrange the chicken pieces on top of the vegetables. Cover the skillet with an oven-safe lid or tightly with aluminum foil.
06
StepTransfer the skillet to the preheated oven and bake until the chicken is cooked through and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F (74 degrees C).
07
StepRemove the skillet from the oven and transfer the chicken and vegetables to a serving platter, leaving the liquid in the skillet. Place the skillet on the stovetop over medium heat and bring the liquid to a gentle simmer. Stir in butter until melted and smooth, about 5 minutes. Season the pan sauce with salt and pepper to taste. Add frozen peas and cook until heated through, about 1-2 minutes.
08
StepSpoon the pan sauce and peas over the chicken and potatoes. Garnish with additional fresh parsley, if desired, and serve immediately.
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Lucy Towne
Jun 6, 2025I think you can prepare the ingredients, but it's best to cook it right before serving.
Jimmie Greenholt
May 9, 2025Great Recipe! My family loves it
Efren Miller
Apr 1, 2025Perfect weeknight meal
Kris Feest
Jan 2, 2025The sauce is divine!
Lucile Toy
Dec 17, 2024Better than restaurant quality!
Margarett Boehm
Sep 23, 2024This is going into my permanent recipe collection
Callie Beer
Aug 29, 2024Easy to follow
Cornell Lebsack
Jul 6, 2024Chicken was crispy and flavorful
Karine Zemlak
May 6, 2024I'm a beginner cook and I made this perfectly!
Marion Lind
Jan 17, 2024Delicious! Thank you