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Chicken Vesuvio
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5 from 1 vote

Chicken Vesuvio

Chicken Vesuvio is incredibly flavorful and easy to make. This one pot recipe is a satisfying meal to enjoy anytime!
Prep Time15 minutes
Cook Time1 hour
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: American, Fusion
Keyword Casserole, Chicken, Comfort Food, Easy Recipe, Gluten Free, One Pot Meals, Poultry, Weeknight Recipes

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.
  • In a 5-quart baking dish over medium heat, add 2 tbsp. oil and when hot, working in batches, add thighs, skin side down, and season the top generously with salt and pepper -might have to add another 2 tbsp. of oil if sticking to the dish.
  • 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.