*Chicken Vesuvio originated from Chicago’s Vesuvio Restaurant and stands as an iconic Italian-American dish. The meal combines chicken thighs, potatoes, and a garlic-wine sauce finished with lemon and herbs. The result is a rich, stew-like dish brightened by the acidity of the wine and lemon, with green peas adding sweetness and texture.
Because the sauce relies on butter for its richness, the ideal wine to cook with is an oaky Chardonnay, whose buttery notes complement the sauce’s creaminess. Food & Wine tips: “Starting chicken thighs in a cold pan allows for the fat to render slowly and completely, resulting in chicken skin that is thinner and crispier,” the outlet writes, adding, “Slowly whisking butter into the pan sauce ensures that it properly emulsifies with the wine and broth.”
The dish is easy to prepare at home. Essential ingredients and steps are listed below.
Ingredients
- 6 (6-ounce) bone-in, skin-on chicken thighs, patted dry
- 2 1/2 teaspoons kosher salt, divided
- 12 ounces baby Yukon Gold potatoes, halved crosswise
- 2 shallots, finely chopped (about 1/2 cup)
- 6 garlic cloves, thinly sliced (about 3 tablespoons)
- 1 teaspoon black pepper
- 1 1/2 teaspoons chopped fresh oregano, divided
- 1 1/2 teaspoons chopped fresh thyme, divided
- 2/3 cup dry white wine
- 3/4 cup chicken stock
- 1/4 cup unsalted butter, cubed
- 2/3 cup frozen green peas
- 1 tablespoon fresh lemon juice
- Chopped fresh flat-leaf parsley, for garnish
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Instructions
- Prepare the chicken.
Preheat oven to 425°F. Season chicken thighs with 2 teaspoons of salt and place them skin side down in a large ovenproof skillet. Cook over medium-high heat, undisturbed, until the skin is golden and crisp, about 15 to 20 minutes. Remove the chicken, reserving 3 tablespoons of drippings in the pan. - Cook the potatoes.
Add potatoes, cut side down, and cook until browned, about 3 to 5 minutes. Stir in shallots, garlic, pepper, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and the remaining 1/2 teaspoon salt. Cook 1 to 2 minutes until fragrant and softened. - Deglaze and bake.
Add the wine and bring to a boil, reducing by half, about 3 minutes. Stir in chicken stock, then return the chicken (skin side up) to the pan. Bake for 16 to 18 minutes, or until an instant-read thermometer registers 175°F. - Create the sauce.
Transfer chicken and potatoes to a plate. Bring the pan juices to a gentle simmer and whisk in the butter, one cube at a time, until smooth and thickened, about 5 minutes total. - Finish and serve.
Stir in peas and the remaining herbs. Cook for 3 minutes until the peas are warmed through, then remove from heat and add lemon juice. Return chicken and potatoes to the skillet and garnish with parsley before serving.
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