Serves 8
90 min
Chicken Vesuvio
Recipe GLPR31dbf77b3cb0c4
A classic Italian-American one-pan dish featuring bone-in chicken pieces and roasted potatoes braised in white wine, garlic, and fresh herbs. The chicken is cooked until golden and tender, finished with bright peas and a savory pan sauce.
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Ingredients
1 cup olive oil
2 (3–4-lb.) whole chickens, cut into 8 pieces each
Kosher salt and freshly ground black pepper, to taste
4 large russet potatoes, peeled and quartered lengthwise
10 cloves garlic, minced
1 tbsp. dried oregano
1½ cups white wine
1½ cups chicken stock
1 cup frozen peas, thawed
⅓ cup finely chopped fresh parsley
Directions
Pat the chicken pieces dry with paper towels and season generously on all sides with kosher salt and black pepper.
Heat the olive oil in two large heavy-bottomed skillets or Dutch ovens over medium-high heat. Once shimmering, carefully place the chicken pieces skin-side down in a single layer. Sear until the skin is deep golden brown, about 8–10 minutes. Flip and sear the other side until golden, about 6–8 minutes. Transfer to a plate and set aside.
Reduce heat to medium. Working with the oil remaining in the pans, arrange the quartered potatoes in a single layer and season with salt and pepper. Cook without stirring for about 4–5 minutes until the bottoms begin to brown, then stir occasionally and cook until all sides are lightly golden, about 10 minutes total.
Add the minced garlic and dried oregano to the potatoes, stirring constantly for about 1 minute until fragrant.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly for about 2–3 minutes.
Return the chicken pieces to the pans, nestling them among the potatoes. Pour the chicken stock over everything. Bring to a simmer, then reduce heat to medium-low, cover loosely with foil or a lid, and braise for about 30–35 minutes, until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh.
Uncover and gently stir in the thawed peas. Simmer uncovered for 3–5 minutes until the peas are heated through and the sauce has reduced slightly.
Taste and adjust seasoning with salt and pepper as needed. Transfer to a serving platter or shallow bowls, drizzle with the pan juices, and garnish with fresh chopped parsley before serving.
