Classic Chicken Vesuvio
Braised chicken and bursting-with-flavor potatoes are the stars of this impossibly easy and delicious recipe.
Serves4 to 8
Prep10 minutes
Cook1 hour
For me, a big pan of braised chicken on the bone is one of the most comforting meals that I can pull out of the oven. Many beloved braised chicken dishes follow the same formula: Brown the chicken, add aromatics and a flavorful liquid, and bake until the chicken is juicy and the kitchen smells amazing. Chicken Vesuvio is no exception — it’s a classic Italian American dish that’s as easy to make as it delicious.
What Is Chicken Vesuvio Made Of?
Bone-in, skin-on chicken thighs are the star of Chicken Vesuvio. The very important co-stars are potatoes, peas, lemon, garlic, and white wine. The combination of flavors and braising technique are what make this dish stand out.
Where Did Chicken Vesuvio Originate?
It’s name may sound like it has origins in Southern Italy, but Chicago is the birthplace of the beloved Chicken Vesuvio. It is said that it was created in the 1920s at a restaurant named Vesuvio’s, but this isn’t known for absolute certainty. What is known is that it’s a very popular dish at Italian American restaurants all over Chicago — and after one bite, you’ll know why.
What to Serve with Chicken Vesuvio
When you pull the chicken out of the oven, the wonderful aroma is what first hits you. This is created from the wine, garlic, and chicken stock. Those ingredients also form a deeply flavorful sauce that is spooned over the chicken and potatoes. While the potatoes soak up a good amount of that sauce, a piece of crusty bread is the ideal vessel for sopping up the rest of it.
Chicken Vesuvio Recipe
Braised chicken and bursting-with-flavor potatoes are the stars of this impossibly easy and delicious recipe.
Prep time 10 minutes
Cook time 1 hour
Serves 4 to 8
Nutritional Info
Ingredients
- 4 tablespoons
olive oil, divided
- 2 pounds
small Yukon gold potatoes (10 to 12)
- 3 teaspoons
kosher salt, divided
- 8
bone-in, skin-on chicken thighs
- 1/2 teaspoon
freshly ground black pepper
- 6 cloves
garlic
- 2 tablespoons
unsalted butter
- 2 teaspoons
dried oregano
- 1/2 cup
dry white wine
- 1 1/4 cups
low-sodium chicken broth
- 1 1/2 cups
frozen peas
- 1/2
medium lemon
- 1/4 cup
fresh parsley leaves
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Drizzle 2 tablespoons of the olive oil onto a rimmed baking sheet. Halve 2 pounds small Yukon gold potatoes. Place on the baking sheet, Sprinkle with 1 teaspoon of the kosher salt, and toss to coat. Arrange the potatoes cut-side down in a single layer.
Roast until the bottoms are golden brown, about 30 minutes. Meanwhile, season 8 bone-in, skin-on chicken thighs with the remaining 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet (at least 12 inches) over medium-high heeat until shimmering. Add half the chicken skin side-down and sear until deeply golden brown, 8 to 10 minutes. Transfer to a plate skin side-up. Repeat searing the remaining chicken thighs. Meanwhile, thinly slice 6 garlic cloves.
Reduce the heat to medium and add 2 tablespoons unsalted butter. Add the garlic and 2 teaspoons dried oregano, and cook, stirring occasionally, until the garlic is softened, about 1 minute. Increase the heat to medium-high, add 1/2 cup dry white wine, and simmer for 2 minutes. Pour in 1 1/4 cups low-sodium chicken broth and turn off the heat.
Add the potatoes and 1 1/2 cups frozen peas and stir to combine. Return the chicken skin-side up to the skillet, placing them on top of the potatoes and peas. Drizzle any accumulated juices on the plate into the skillet. Transfer the pan to the oven and bake until the chicken is cooked through and the potatoes are very tender, about 30 minutes. Meanwhile, finely chop 1/4 cup parsley leaves.
Taste the sauce and season with more kosher salt and black pepper as needed. Squeeze the juice from 1/2 medium lemon over the chicken and garnish with the parsley.
Recipe Notes
Yukon gold potatoes: This recipe works well with baby Yukon potatoes as well. If using, leave baby potatoes whole and proceed with recipe as instructed.