Chicken Vesuvio Recipe
This delicious Chicken Vesuvio Recipe is the perfect weeknight meal of roasted chicken with browned potatoes and peas in a garlic wine broth.
Ingredients
- 3 ½ to 4 pound whole chicken fabricated into breasts, thighs, drums, and wings
- 6 tablespoons olive oil
- 4 russet potatoes sliced into wedges
- 1 cup peeled white pearl onions
- 6 tablespoons unsalted butter
- 12 whole garlic cloves
- ½ cup dry white wine
- 1 cup chicken stock
- 1 tablespoon dry oregano
- 25 fresh rosemary sprigs
- 1 cup thawed peas
- Juice of ½ lemon about 1 ½ to 2 tablespoons
- 3 tablespoons minced fresh parsley
- coarse salt and freshly cracked pepper
- optional finely grated Pecorino Romano
Instructions
- Pat the chicken dry on all sides with paper towels. Season the chicken on both sides with salt and pepper and briefly set it to the side,
- Heat a large rondeau pot for 2 minutes over medium heat and then add in 2 tablespoons of oil. Place the seasoned chicken in skin side down and cook for 3 to 4 minutes or until well browned and flip to cook for a further 3 to 4 minutes.
- Set the chicken to the side on a large plate. Don’t worry about it not being all the way cooked at this point.
- Add 2 more tablespoons of olive oil to the pan over medium heat and place in the potatoes cut side down and cook for 4 to 5 minutes or until well browned. You may need to adjust the heat and turn it down some.
- Flip the potatoes over to brown on the other side, and then add in the pearl onions and sear for an additional 4 to 5 minutes.
- Season with salt and pepper, remove the potatoes and onions, and place them right on top of the chicken that was set aside.
- Add 3 tablespoons of butter to the pan and whole garlic cloves and cook for 2 to 3 minutes while constantly stirring until fragrant and lightly browned.
- Deglaze with the wine, pour in the chicken stock, oregano, salt, and pepper, and continue to cook over medium heat while scraping the fond off the bottom of the pan.
- Place the potatoes and onions back in the pan and then place the chicken on top. It’s important the chicken not be submerged in any of the liquid.
- Drizzle 2 tablespoons of olive oil on top of the chicken to help crisp up the skin and add in optional rosemary leaves.
- Bake in the oven at 400° for 20 to 25 minutes or until the chicken is cooked through.
- Remove the chicken and finish by adding in the peas, remaining 3 tablespoons of butter, lemon juice, and optional grated pecorino Romano. Garnish with minced parsley and serve.
Notes
Make-Ahead: You can make this up to 30 minutes ahead of time. Just keep it covered over low heat.
How to Store: Cover this in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
How to Reheat: Add the desired amount of chicken Vesuvio to a rondeau pot and cook over low heat while occasionally stirring. Adjust the seasonings with salt and pepper and serve.
Chicken breasts are done at 165° internally, while thighs and drums are done at 175°.
Using a large pan or pot is best so the chicken or potatoes aren’t overly crowded and can get a proper sear. You can also use cast iron, non-stick, or carbon steel.
I optionally add finely grated Pecorino Romano to the dish before I serve it. You can also use Parmigiano Reggiano.
The peas will easily heat up once added to the food pot.
Nutrition
Calories: 692kcalCarbohydrates: 38gProtein: 30gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 127mgSodium: 162mgPotassium: 1079mgFiber: 5gSugar: 5gVitamin A: 1097IUVitamin C: 34mgCalcium: 98mgIron: 4mg