Savory Chicken Vesuvio: A Comforting One-Pot Delight

Experience the comforting flavors of Chicken Vesuvio, a delightful one-pot meal with garlic, tender chicken, crispy potatoes, and vibrant peas.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Chicken

Cuisine: Italian-American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons Olive Oil Can substitute with canola oil or melted butter if needed.
4 pieces Chicken Thighs (Bone-in, Skin-on) Boneless thighs or breasts can also be used, but adjust cook time.

For the Base

2 cups Potatoes (Yukon gold or red) Serve as the hearty foundation.
1 cup Dry White Wine For a non-alcoholic option, use chicken stock instead.
2 cups Chicken Stock Can swap for low-sodium broth to control saltiness.

For Flavor

4 cloves Garlic Fresh is best, but garlic powder works in a pinch.
1 teaspoon Dried Oregano Fresh herbs are preferable, but dried can be substituted.
1 teaspoon Dried Thyme Use less if substituting dried for fresh.

For Brightness and Color

1 cup Frozen Peas Feel free to swap with green beans or spinach if desired.
2 tablespoons Fresh Lemon Juice Optional but recommended for a zesty kick.

Equipment

large heavy-bottomed skillet

Method

Step-by-Step Instructions for Chicken Vesuvio

Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat, then sauté chicken thighs skin side down for 5-7 minutes until golden brown. Flip and cook for another 4-5 minutes.
Add chopped potatoes to the skillet, sautéing for about 5 minutes until they achieve a slight golden color.
Stir in minced garlic, dried oregano, and thyme, cooking for about 1-2 minutes until the garlic becomes fragrant.
Pour in the dry white wine, scraping the bottom of the skillet. Allow to cook for 2-3 minutes to reduce slightly.
Add chicken stock, stirring well. Season with salt and pepper to taste.
Transfer the skillet to the oven and bake for approximately 30-40 minutes until chicken reaches 165°F (75°C).
About 5 minutes before it's done, stir in the frozen peas.
Drizzle fresh lemon juice over and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.

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