Chicken Vesuvio Recipe - A Tasty, One-Skillet Chicken Meal

Put 16 oz baby potatoes in a large bowl, cover with cling film, and microwave for 7 minutes over medium heat.

In another large bowl, rub 20 oz boneless chicken thighs with 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2 tsp garlic powder.

Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat, sear the chicken for 10 minutes until golden on both sides. Transfer the chicken to a clean plate lined with a paper towel to drain excess oil.

In the same skillet, add 4 oz sliced onion and sauté until translucent.

Add the seared chicken back to the skillet along with 1/2 fl oz white wine, 1/2 cup chicken broth, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp minced garlic, 1/4 tsp thyme, and 1/4 tsp oregano. Stir to combine.

Add the microwaved baby potatoes and 1/2 cup thawed green peas to the skillet. Cover and simmer for about 15 minutes until the chicken is cooked through and the potatoes are tender.

Garnish with 1 tbsp chopped parsley before serving.

Equipment Needed

Spice Level:

Dietary