Chicken Vesuvio Recipe

Prep Time: 15 mins | Cook Time: 1 hr

Enjoy a restaurant-quality meal at home with this easy Chicken Vesuvio Recipe. It’s a one-pot chicken recipe that’s packed with delicious flavor and excellent for busy days.

Ingredients

4 chicken thighs with skin and bone (about 1.5 pounds)

1/4 c. olive oil

1 pound potato, cut in chunks ( I used a small red skin potato)

4–5 garlic cloves, thinly sliced

½ c. chicken stock

½ tbsp dried oregano

2 tbsp salted butter

1 tsp dried thyme

½ c. dry white wine

2/3 c. fresh or thawed frozen peas

Salt and freshly ground black pepper to taste

1 tsp red crushed red pepper flakes-optional

For serving:

fresh lemon juice

fresh parsley-chopped

How to make Chicken Vesuvio Recipe

Step 1: Heat 1/4 c. of olive oil in a large ovenproof skillet over medium-high heat.

Step 2: In the meantime, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the skillet and sear for about 10 to 12 minutes or until all sides are golden. Set the chicken aside when done.

Step 3: Into the same skillet, add the potato chunks and season with oregano, thyme, and red pepper flakes. Cook for about 10 minutes or until all sides of the potatoes are golden brown, stirring often.

Step 4: Toss in the sliced garlic and cook for another minute.

Step 5: Next, add the salted butter. Pour in the white wine and chicken stock. Scrape the bottom of the skillet. Then, add the peas. Stir and let everything simmer for about 4 to 5 minutes.

Step 6: Place the chicken back into the pan and stir well.

Step 7: Transfer the skillet to the preheated oven and bake at 375 degrees F for about 20 to 25 minutes.

Step 8: Remove from the oven when done and serve the Chicken Vesuvio right away garnished with some fresh parsley, and drizzle with lemon juice. Enjoy!

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Chicken Vesuvio Recipe

Enjoy a restaurant-quality meal at home with this easy Chicken Vesuvio Recipe. It's a one-pot chicken recipe that's packed with delicious flavor and excellent for busy days.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Course Main Course

Cuisine American

Ingredients

  

• 4 chicken thighs with skin and bone about 1.5 pounds
• 1/4 c. olive oil
• 1 pound potato cut in chunks ( I used a small red skin potato)
• 4 –5 garlic cloves thinly sliced
• ½ c. chicken stock
• ½ tbsp dried oregano
• 2 tbsp salted butter
• 1 tsp dried thyme
• ½ c. dry white wine
• 2/3 c. fresh or thawed frozen peas
• Salt and freshly ground black pepper to taste
• 1 tsp red crushed red pepper flakes-optional
• For serving:
• fresh lemon juice
• fresh parsley-chopped

Instructions

 

• Heat 1/4 c. of olive oil in a large ovenproof skillet over medium-high heat.
• In the meantime, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken to the skillet and sear for about 10 to 12 minutes or until all sides are golden. Set the chicken aside when done.
• Into the same skillet, add the potato chunks and season with oregano, thyme, and red pepper flakes. Cook for about 10 minutes or until all sides of the potatoes are golden brown, stirring often.
• Toss in the sliced garlic and cook for another minute.
• Next, add the salted butter. Pour in the white wine and chicken stock. Scrape the bottom of the skillet. Then, add the peas. Stir and let everything simmer for about 4 to 5 minutes.
• Place the chicken back into the pan and stir well.
• Transfer the skillet to the preheated oven and bake at 375 degrees F for about 20 to 25 minutes.
• Remove from the oven when done and serve the Chicken Vesuvio right away garnished with some fresh parsley, and drizzle with lemon juice. Enjoy!