Chicken Vesuvio
After a long day, we want to make a nice dinner and not worry about a pile of dishes after. That is why one pot meals are so popular! I have so many recipes I shared with you like Beef Coconut Curry, Arroz con Gambas, Moroccan Kefta Tajine, Red Snapper en Papillote, Pork Vindaloo, Cauliflower Fried Rice, and more. Now here’s a new one… Chicken Vesuvio!
This dish is so comforting, flavorful and also easy to make. With chicken thighs, potato wedges and onions, roasted in a lovely white wine lemon garlic sauce plus added green peas at the end, this is a satisfying meal to enjoy on weeknights! It’s colorful, unpretentious and delicious!
Chicken Vesuvio is a pretty straightforward recipe but not its origin. Although many believe the dish originated in Chicago, others lean towards an old dish that Italian nonnas have been making for decades. My first taste of it was back in the 80s’ and I simply fell in love with it! I’ve been making it ever since with my own little touch… what a surprise, lol!
Bone-in, skin-on chicken thighs are the preferred protein. You can use chicken breasts instead but you’ll be missing on the flavor! Russet and Yukon gold potatoes are great for this recipe… I use whatever I have in my pantry.
Another ingredient I like to add is pearl onions. It brings another layer of flavor to this one pot dish. Some of you might roll your eyes knowing how hard it is to remove the skins on these little guys but don’t worry, I have you covered. Click on this link to learn the easiest way to peel them… Pearl Onions • Easiest Way to Peel
The traditional seasoning for Chicken Vesuvio is oregano. I go a step further by using my homemade Italian seasoning as it does have oregano in it along with thyme, basil, rosemary, marjoram, and other spices. Why limit ourselves to just one spice?
As I mentioned above, this is a “white wine” lemon garlic sauce. I recommend using a dry and crisp wine like Pinot Grigio, Chardonnay or Sauvignon Blanc. Make sure this is a wine you enjoy otherwise you won’t like the dish. If you don’t want to use wine, add more chicken broth instead and slightly increase the amount of lemon juice up to 3 tablespoons. Either way, you’ll need some crusty bread to sop up this amazing sauce!
Peas are added at the end. I suggest you take the frozen peas out of the freezer right after you transfer the baking dish into the oven. That way, they’ll be semi-thawed and will cook faster.
When it’s time to serve, I lay the potato wedge mixture at the bottom of a large serving dish then place the thighs on top before pouring the yummy sauce over… it makes a nice presentation and keeps everything warm.
Chicken Vesuvio is a one pot meal of deliciousness! It’s easy to prepare and a dish that can be enjoyed anytime! After trying it, it won’t surprise me if it becomes one of your go-to recipes!
Bon Appétit!
Check out these other tasty one pot meal recipes…
– Orzo with Chicken & Asiago
– New Orleans Gumbo
– Beef and Broccoli Stir Fry
– Old Fashioned Baked Beans with Bacon
– Chicken Ham Sausage Jambalaya
– Hamburger Helper Copycat
– Shakshouka
– Turkey Chili Tex-Mex Style
– Bouilli du Québec
and for even more one pot meal recipes, click on this link… Recipe Category • One Pot Meal
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Chicken Vesuvio
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Ingredients
- 8 large bone-in, skin-on chicken thighs, excess fat & skin removed
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 to 2 1/2 lbs. russet potatoes, scrubbed and wedged
- 10 ounces pearl onions, skins removed tips & tricks
- 5 tbsp. olive oil, or as needed and divided tips & tricks
- 1 tbsp. Italian seasoning see Recipe
- 5 large cloves garlic, pressed
- 1/2 cup dry white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay
- 3/4 cup low-sodium chicken broth
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tbsp. butter
- 1 1/4 cups frozen peas, semi-thawed
Directions
- Pat the chicken dry and generously season the skin side with salt and pepper; set aside.
- In a large bowl, combine potatoes and pearl onions; drizzle on 1 to 2 tbsp. olive oil. Toss to coat before seasoning with Italian seasoning, salt and pepper; toss again and set aside.
- Cook until golden on both sides, about 8 to 10 minutes.
- Transfer to a plate and cover to keep warm. Preheat oven to 400ºF.
- In the same skillet, add potato mixture and cook until golden, about 10 minutes, stirring often.
- Add pressed garlic and sauté for only 1 minute.
- Transfer the ingredients to a bowl and set them aside.
- Add wine and deglaze the dish by scraping the bottom to dislodge any brown bits.
- Add broth and lemon juice. Stir to blend before returning potato mixture and thighs, skins side up, including any accumulated juices.
- Transfer to the preheated oven and bake until the thighs’ internal temperature reaches 165ºF and the potatoes are tender, about 30 minutes. While cooking, take the peas out of the freezer.
- Remove from heat and transfer all the ingredients to a serving plate leaving the juices in the baking dish.
- Turn the heat on medium and bring to a simmer. Add butter and whisk until melted.
- Add semi-thawed peas and cook for 2 to 2 ½ minutes or until tender; taste and adjust seasonings if needed.
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