Chicken Vesuvio is a true Italian-American favorite and a standout dish from Chicago. I love simmering juicy chicken thighs and crispy potatoes in a rich, white wine-infused sauce. The result? Pure deliciousness every time!
To make it even better, I pair it with some warm, crusty bread, and just like that, I’ve got a restaurant-quality meal ready in no time, with minimal effort!
INGREDIENTS
- 2 Tbsp butter
- ½ Tbsp olive oil
- 6 bone-in, skin-on chicken thighs (see note 1)
- Salt and pepper, to taste
- 4-5 medium Yukon Gold potatoes, cut into wedges
- 2 shallots (or 1 medium onion), sliced
- 6 garlic cloves, finely chopped
- 2 tsp Italian seasoning
- ½ tsp red chili flakes
- 2 Tbsp all-purpose flour
- ½ cup dry white wine (see note 2)
- 1½ cups chicken broth
- 1 cup frozen peas
- 1 Tbsp lemon juice
- 2 Tbsp fresh parsley, finely chopped
INSTRUCTIONS
- Preheat your oven to 400°F and position the rack in the middle.
- In a cast-iron skillet or oven-safe Dutch oven, heat the olive oil and butter. Season the chicken thighs with salt and pepper, then place them skin-side down in the pan. Sear for 4-5 minutes on each side, until golden brown. Remove the chicken and set it aside. Drain any excess fat, leaving 2 tablespoons in the pan.
- Add the potato wedges to the pan, season with salt and pepper, and cook for 5-6 minutes, turning them until golden brown. Remove and set aside.
- In the same pan, sauté the sliced shallots for 3-4 minutes until softened. Add the chopped garlic and cook for another minute.
- Stir in the Italian seasoning and red chili flakes. Mix well, then add the flour. Cook for 1 minute, until lightly browned.
- Pour in the white wine and cook for another minute, allowing it to reduce slightly.
- Stir in the chicken broth and let it simmer for a couple of minutes. Season with salt and pepper to taste.
- Return the chicken and potatoes to the pan, then transfer to the oven. Bake uncovered for 30 minutes.
- Add the frozen peas and bake for an additional 15 minutes.
- Before serving, drizzle with lemon juice and sprinkle with fresh parsley. Enjoy!
