Recipes Meat and Poultry Chicken Chicken Thigh Recipes Chicken Vesuvio 4.6 (47) 36 Reviews 20 Photos Chicken Vesuvio is a one-pan dish made with golden and crisp bone-in chicken pieces, roasted with garlic, onion, and potatoes, served with a lovely pan sauce and peas. Named after the volcano Mt. Vesuvio near Naples in Italy, it has become a signature Chicago dish that you'll absolutely love! Submitted by Diana71 Updated on March 29, 2024 Save Rate Print Share Trending Videos Close this video player 20 20 20 20 20 Prep Time: 10 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 pounds bone-in, skin-on chicken pieces salt and freshly ground black pepper to taste ¼ cup olive oil 2 cups Yukon Gold potato wedges ½ onion, chopped 5 cloves garlic, sliced ⅔ cup dry white wine ⅔ cup chicken stock 2 tablespoons chopped fresh parsley 1 tablespoon Italian seasoning 1 tablespoon butter, or more as needed ½ cup frozen peas Directions Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper. Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside. Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside. Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid. Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas. I Made It Print Nutrition Facts (per serving) 306 Calories 16g Fat 12g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 306 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 81mg 27% Sodium 174mg 8% Total Carbohydrate 12g 4% Dietary Fiber 2g 6% Total Sugars 1g Protein 23g 46% Vitamin C 5mg 5% Calcium 32mg 2% Iron 2mg 9% Potassium 270mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved