CHICKEN VESUVIO Recipe
Experience a burst of flavor with our Chicken Vesuvio, featuring succulent chicken thighs braised to perfection in a garlic, white wine, and herb sauce. Accompanied by tender potatoes and vibrant peas, this dish offers a delightful balance of savory and aromatic notes that will transport your taste buds straight to Italy. Perfectly paired with a glass of your favorite wine for an unforgettable dining experience.
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Ingredients
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General
Chicken
Potatoes & Peas
Sauce
Garnish
Method
Prep
Prepare ingredients
Preheat oven to 375°F (190°C). Pat 4 chicken thighs dry with paper towels and season both sides with salt and black pepper to taste. Peel and mince 4 cloves of garlic. Chop 2 tablespoons fresh herbs (rosemary, thyme, or a mix). Cut 2 cups potatoes into 1-inch pieces or wedges. Measure 1 cup peas (fresh or frozen). Measure 1 cup white wine and 2 tablespoons olive oil.
Brown the chicken
Heat oil and brown
Heat a large ovenproof skillet or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When the oil is shimmering, place the chicken thighs skin-side down and brown until deep golden, about 5–7 minutes. Flip and brown the other side 3–4 minutes. Remove the chicken to a plate and reserve the rendered fat in the pan.
Sauté aromatics and deglaze
Cook garlic and deglaze with wine
Lower the heat to medium. Add the minced garlic to the hot pan and cook, stirring, until fragrant—about 30–60 seconds (do not let it burn). Pour in 1 cup white wine and use a wooden spoon to scrape up the brown browned bits from the bottom of the pan. Bring the wine to a gentle simmer and let it reduce 2–3 minutes.
Assemble for braising
Add herbs, chicken and potatoes
Stir the chopped fresh herbs into the wine sauce. Return the browned chicken thighs to the pan, skin-side up, nestling them into the pan. Surround and partially submerge the chicken with the cut potatoes. If needed, add a splash of water or additional wine so the liquid comes about halfway up the potatoes/chicken (do not fully cover the skin). Taste the sauce and adjust salt and pepper.
Braise
Add peas and finish
Add peas and finish cooking
Remove the pan from the oven. Stir in 1 cup peas (if frozen, add directly; if fresh, add as well). Return the pan uncovered to the oven for 5–7 minutes, or place on the stovetop over medium heat for a few minutes, until peas are heated through and the sauce has slightly thickened. If the sauce is too thin, simmer uncovered on the stove 2–4 minutes to reduce.
