Hey there, Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share my take on Chicken Vesuvio, a dish that’s become a favorite in my kitchen. This recipe reminds me of a funny story from when I first tried to make it.
I was so focused on getting the chicken just right that I completely forgot about the potatoes roasting in the oven. Let’s just say the smoke alarm got a workout that day!
But after a few tries (and no more burnt potatoes), I’ve nailed down a version that’s both delicious and foolproof. Chicken Vesuvio is a hearty meal that combines crispy chicken, golden potatoes, and a garlicky white wine sauce.
It’s perfect for those nights when you want something comforting but still impressive. Whether you’re cooking for family or friends, this dish is sure to be a hit. So, let’s get started, and I promise, we’ll keep an eye on those potatoes this time!
Why This Recipe Is Love?
- Delicious and Flavorful: This dish is bursting with delicious flavors that everyone will enjoy.
- Crowd Pleaser: It’s a guaranteed hit with crowds—perfect for any gathering or event.
- Prep Ahead: Prepare most of it the day before your event to save time and stress.
- Kid-Friendly: Kids absolutely adore it, making it a family favorite.
- Garlic Lover’s Dream: For those who love garlic, this dish is an absolute dream!
![Chicken Vesuvio Recipe [Flavorful, Family-Approved Delight]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/07/Chicken-Vesuvio-Recipe-Flavorful-Family-Approved-Delight.jpg)
Chicken Vesuvio Recipe
Equipment
- Oven-safe skillet with lid
- Wooden Spoon
- Instant-Read Thermometer
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
Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C). Season 2 pounds of bone-in, skin-on chicken pieces with salt and pepper.
- Sear Chicken: Heat ¼ cup olive oil in the skillet over medium heat. Sear chicken, skin-side down, until crisp (5-7 min). Flip and cook until golden (4-5 min). Remove and set aside.
- Cook Vegetables: Add 2 cups Yukon Gold potato wedges, ½ chopped onion, and 5 cloves sliced garlic to skillet. Sauté until onion is translucent and potatoes brown (5-7 min). Remove and set aside.
- Deglaze Pan: Pour ⅔ cup dry white wine into skillet. Reduce by half, scraping up browned bits (3-5 min).
- Combine Ingredients: Return potatoes, onion, and garlic to skillet. Stir in ⅔ cup chicken stock, 2 tbsp chopped parsley, and 1 tbsp Italian seasoning. Place chicken on top, cover with lid.
- Bake: Transfer skillet to oven and bake until chicken reaches 165°F (74°C), about 45 minutes.
- Finish Sauce: Remove chicken and vegetables; simmer remaining liquid. Add 1 tbsp butter, stir until smooth (5 min). Season with salt and pepper. Add ½ cup frozen peas, cook 1-2 min.
- Serve: Place chicken atop potatoes, garnish with sauce and peas.
Nutrition
May These Tips Will Help!
The Chicken:
- I recommend using a whole chicken for this recipe, but chicken thighs work just as perfectly. You can choose between bone-in or boneless, skinless if preferred. Aim for 4 pounds of bone-in or 3 pounds of boneless thighs for best results.
The Potatoes:
- Opt for Yukon Gold potatoes for their excellent taste and texture in Chicken Vesuvio. If you prefer, Russet potatoes will crisp up more, though they aren’t as flavorful as Yukons.
Additions:
- For added flavor and texture, consider including artichoke hearts along with peas. They complement the lemony and savory notes of the dish wonderfully. Adding lemon slices to the sauce at the end enhances the dish’s brightness.
- Use dry white wines like pinot grigio, chardonnay, or sauvignon blanc for a flavorful sauce.
Adjustments:
- If the sauce seems too thin after adding peas, simmer on high heat for a few minutes to reduce it before finishing with butter. This step ensures a rich and velvety sauce to coat your Chicken Vesuvio.
What to Serve with Chicken Vesuvio?
