Chicken Vesuvio Recipe

Preheat the oven to 400°F.

Wash and cut 1.5 pounds of gold potatoes, then toss them with olive oil, salt, and pepper in a bowl.

Place the seasoned potatoes cut side down on a sheet tray and add sprigs of rosemary.

Roast the potatoes in the oven for about 20 to 25 minutes until a knife can easily poke through them.

Season the skin side of the dried trimmed chicken thighs with salt and pepper.

Heat a cast iron pan and add olive oil, waiting for it to ripple before adding the chicken thighs skin side down.

Sear the chicken thighs for about 2 to 3 minutes until the skin is crispy, then flip them to sear the other side briefly.

Remove the chicken to a dry plate after searing.

Add onions and garlic to the pan, stirring to scrape the bottom and cook until the onions are translucent and the garlic is fragrant.

Sprinkle flour into the pan to absorb the leftover fat and create a sauce base.

Add white wine and dried oregano, stirring until it thickens and the alcohol cooks out.

Slowly incorporate chicken broth into the mixture, allowing it to come to a boil and thicken into a gravy-like sauce.

Check the roasted potatoes and add them to the sauce, ensuring to keep the crispy skin of the chicken exposed.

Add peas to the pan and then place the chicken on top, ensuring the skin remains crispy.

Transfer the pan to the oven and cook for an additional 15 to 20 minutes until the chicken is fully cooked.

Once finished, drizzle fresh lemon juice over the dish and sprinkle with parsley before serving.

Equipment Needed

Spice Level:

Dietary