Chicken Vesuvio Recipe

1. 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.

2. 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.

3. 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.

4. 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.

5. Oven braise

Cover the skillet with a lid or tightly with foil and transfer to the preheated oven. Braise until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender, about 30–40 minutes depending on size.

6. 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.

7. Adjust seasoning

Taste the sauce and adjust salt and black pepper to taste. Spoon pan juices over the chicken and potatoes.

8. Let the dish rest for 5 minutes. Serve the Chicken Vesuvio hot, spooning the garlic–wine sauce over the thighs and potatoes. Garnish with extra chopped fresh herbs if desired and enjoy with a glass of wine.