Chicken Vesuvio is a vibrant and bold dish that brings a fiery twist to classic Italian-American cooking. Named after the iconic Mount Vesuvius, this dish mirrors the mountain’s explosive energy with its combination of succulent chicken, crispy skin, and a savory, garlicky sauce that erupts with flavor. The dish is often served with roasted potatoes, perfectly absorbing the rich, zesty sauce, making every bite a satisfying and hearty experience. With its balance of flavors, Chicken Vesuvio offers both comfort and excitement, making it a beloved choice for those seeking a meal that’s as flavorful as it is memorable. Whether served for a family dinner or special occasion, it’s a dish that never fails to impress.
Chicken Vesuvio
Chicken Vesuvio is a flavorful Italian-American dish that features chicken, often pan-seared to crispy perfection, served with a garlicky, herb-infused sauce and roasted potatoes.
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 the oven to 400°F (200°C). Pat the chicken pieces dry with paper towels to remove excess moisture, then season generously with salt and pepper to enhance the flavor and help the skin crisp up during cooking.
- Heat olive oil in an oven-safe skillet over medium heat. Place the chicken in the skillet, skin-side down, and cook for 5 to 7 minutes until the skin becomes crispy. Flip the chicken over and cook for an additional 4 to 5 minutes, or until the other side is golden brown. Remove the chicken from the skillet and set it aside. This step ensures the chicken develops a crispy, flavorful skin while retaining its juiciness.
- Add the potatoes, onion, and garlic to the skillet, cooking for 5 to 7 minutes until the onion becomes translucent and the potato wedges develop a nice brown crust on their cut sides. Once the vegetables are nicely browned, remove them from the skillet and set them aside. This step brings out the natural sweetness of the onion and gives the potatoes a crispy, flavorful exterior.
- Pour the wine into the skillet and cook, stirring occasionally, until it reduces by half. Use a wooden spoon to scrape up the browned bits from the bottom of the pan, incorporating them into the sauce for added depth of flavor. This process helps to deglaze the pan and intensifies the richness of the wine-based sauce.
- Return the potatoes, onion, and garlic to the skillet. Stir in the chicken stock, parsley, and Italian seasoning, ensuring everything is well combined. Place the chicken pieces on top and cover the skillet with an oven-safe lid. This allows the flavors to meld together while the chicken cooks, ensuring a tender, flavorful dish.
- Place the skillet in the preheated oven and cook for about 45 minutes, or until the chicken is fully cooked and no longer pink at the bone. To ensure it's done, check the internal temperature with an instant-read thermometer inserted near the bone—it should read 165°F (74°C). This step ensures the chicken is thoroughly cooked and juicy while maintaining food safety.
- Return the skillet to the stove and remove the chicken and vegetables, leaving the cooking liquid behind. Bring the liquid to a simmer, then add butter and stir until the sauce becomes smooth and velvety, about 5 minutes. Season with salt and pepper to taste. Add the peas and cook for an additional 1 to 2 minutes. Serve the chicken on top of the potato wedges, drizzling the pan sauce over the top and garnishing with the peas for added color and flavor. This final step adds a rich, buttery finish to the dish.
