Chicken Vesuvio is an Italian-American classic from Chicago. And I cannot get enough!
Picture crispy, golden-brown chicken nestled atop a bed of tender potatoes and bathed in a savory white wine and garlic sauce.
The combination of textures and flavors is simply irresistible.
This one-pan wonder is perfect for a family dinner or entertaining guests. So, gather your ingredients and create a little culinary magic. Buon appetito!
Why You’ll Love This Chicken Vesuvio
One-Pan Wonder: This recipe is cooked in one skillet, minimizing cleanup. It’s an ideal option for busy weeknights or anyone looking to simplify their cooking without sacrificing quality.
Restaurant Quality at Home: With its crispy chicken skin, tender potatoes, and savory wine sauce, this dish delivers a restaurant-quality meal every time.
Simple Ingredients: The recipe uses common, easily accessible ingredients like chicken, potatoes, and garlic, making it convenient to prepare without the need for specialty items.
Ingredients
- Bone-In, Skin-On Chicken Pieces: The chicken adds rich flavor and stays juicy while the skin crisps up beautifully during cooking. I used thighs, but you can use legs or drumsticks if you prefer.
- Salt & Freshly Ground Black Pepper: The essential seasonings that enhance the natural flavors of the chicken and vegetables.
- Olive Oil & Butter: To sear the chicken and sauté the veggies to golden perfection.
- Yukon Gold Potatoes: These buttery potatoes hold their shape well and soak up the savory flavors of the dish like a dream.
- Yellow Onion & Garlic: Provides a sweet, aromatic base that deepens the flavor of the sauce.
- Italian Seasoning & Red Pepper Flakes: A blend of herbs and a hint of heat bring a taste of Italy and a subtle spiciness to the dish.
- Dry White Wine: Deglazes the pan, adding acidity and depth to the sauce, balancing the richness of the chicken and potatoes.
- Chicken Stock: Creates a savory, flavorful base that ties all the ingredients together in a comforting sauce.
- Fresh Parsley: Brightens up the dish with a pop of color and a fresh, herbal note.
- Frozen Peas: Adds a touch of sweetness and color, complementing the hearty flavors.
- Lemon Juice: A final squeeze of lemon juice cuts through the richness, adding a zesty finish that elevates the dish.
How to Make Chicken Vesuvio
While it may hail from Chicago, Chicken Vesuvio is a comforting and flavorful meal that will transport your taste buds straight to a cozy trattoria.
It’s comfort food with a touch of elegance, perfect for a cozy night in or when you want to impress dinner guests without spending hours in the kitchen.
Here’s how to make it:
1. PREP: Preheat the oven to 400°F. Pat the chicken dry and season with salt and pepper.
2. SEAR: Heat olive oil and butter in an oven-safe skillet. Sear the chicken skin-side down until golden, then flip to brown the other side. Set aside.
3. BROWN: If needed, add more olive oil and brown the potato wedges. Set aside.
4. SAUTÉ: In the same skillet, sauté the onions until soft. Add the garlic, seasonings, and red pepper flakes; cook until fragrant.
5. DEGLAZE: Pour in the white wine, scrape up brown bits, and simmer until reduced by half. Slowly add the chicken broth.
6. SIMMER: Bring the sauce to a simmer, then add the chicken and potatoes. Try to keep the chicken in a single layer; nestle the potatoes around the meat.
7. BAKE: Transfer the skillet to the oven and bake for 35-45 minutes until the chicken reaches 165°F.
8. FINISH: Remove the chicken and vegetables from the skillet. Simmer the remaining liquid on the stove and stir in butter, peas, and lemon juice. Cook until warm.
9. SERVE: Place the chicken over the potato wedges and spoon the pan sauce and peas over the dish. Enjoy!
Tips For the Best Chicken Vesuvio
The best part of this dish? It transforms simple ingredients into something truly special.
The crispy chicken skin and the way the potatoes soak up all those savory juices… it’s pure culinary magic!
Check out these tips, then let’s get to it!
- Get a large skillet. You don’t want to overcrowd the pan, or the potatoes won’t cook. Be sure you have room for the meat and the potatoes to cook evenly.
- Best chicken to use. Use bone-in, skin-on chicken thighs, or a mix of thighs and drumsticks for the best flavor and texture.
- Pat the chicken dry. Use paper towels and get both sides. If it’s damp, the skin won’t crisp up.
- Sear properly. Make sure the skillet is well heated, and let the chicken cook without moving it for a good few minutes. That’s how you get the nicest crust.
- The best wine choice. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay for the best results.
- Potato prep. Cut potatoes into even-sized wedges to ensure they cook evenly and become tender and crispy.
- Variations. Include artichoke hearts or mushrooms, spinach, or even corn.
- Serving suggestions. Serve Chicken Vesuvio with crusty bread to soak up the delicious sauce. Consider pairing it with a fresh green salad or roasted vegetables.
How to Store
This has become my go-to when I’m craving something hearty yet refined.
And while it’s best enjoyed right away, you can store leftovers for later. Here’s how:
To Store: Transfer cool leftovers to an airtight container. If possible, keep the potatoes separate from the sauce. Refrigerate for 3-4 days.
To Reheat: Place leftover Chicken Vesuvio in an oven-safe dish, cover with foil, and bake for 10-15 minutes at 350°F until warm.
Note: I don’t recommend freezing this dish as the potatoes will not thaw well. You could freeze the chicken, but it’s best enjoyed fresh.
Also, the potatoes won’t be as nice after reheating. I recommend only saving the chicken and making fresh potato wedges for the leftovers.
More Hearty Chicken Dinners You’ll Love
Slow Cooker Chicken Tinga
Creamy Chicken Diane
Chicken Chimichangas
Baked Caesar Chicken
Chicken Vesuvio
4
servings25
minutes40
minutes644
kcalElevate your dining experience with this classic Chicken Vesuvio recipe, a dish bursting with rich flavors and comforting aromas.
Ingredients
2 pounds bone-in, skin-on chicken pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3-4 tablespoons olive oil, divided
1 tablespoon butter
4-5 medium Yukon Gold potatoes, cut into wedges
1 medium yellow onion, diced
5-6 cloves garlic, minced
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes, to taste
1/2 cup dry white wine
1 1/2 cups chicken stock
2 tablespoons chopped fresh parsley
1 tablespoon butter, or more as needed
1/2 cup frozen peas
1/2 lemon, juiced
Instructions
- Preheat the oven to 400°Fahrenheit.
- Pat the chicken pieces dry with paper towels and generously season with salt and black pepper on all sides.
- Heat 2 tablespoons of olive oil with the butter in a large, oven-safe skillet over medium heat. Place the chicken pieces in the skillet skin-side down without overlapping, and sear for 5-7 minutes or until the skin is crispy and golden brown. Flip the chicken and cook for another 4-5 minutes to brown the other side. Transfer the chicken to a plate and set aside.
- If needed, add 1-2 more tablespoons of olive oil along with the potato wedges. Cook for 5-7 minutes, or until golden brown on all sides. Remove to a separate plate and reduce the heat to medium.
- In the same skillet, sauté the onions until soft. Add the garlic, seasonings, and red pepper flakes, and cook until fragrant, about 1 minute. Stir constantly to keep it from burning.
- Deglaze the pan with the white wine and scrape up any brown bits with a wooden spoon. Allow the wine to simmer and reduce by half, then slowly pour in the chicken broth.
- Bring the sauce to a simmer, then remove the skillet from the heat and carefully add the chicken and potatoes. Arrange the chicken in a single layer, skin side up, and nestle the wedges around the sides and in the gaps.
- Transfer the skillet to the oven and bake for 35-45 minutes until the chicken is cooked and no longer pink near the bone. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°Fahrenheit.
- Once the chicken is cooked, remove the skillet from the oven. Transfer the chicken and vegetables to a serving platter, leaving the liquid in the pan.
- Place the skillet with the remaining liquid on the stove over medium heat and bring it to a simmer. Add the butter and stir until it’s melted and well incorporated, about 5 minutes.
- Taste the sauce and adjust the seasoning with salt and pepper as needed. Stir in the frozen peas and lemon juice, and cook for 1-2 minutes until warm, then remove from the heat and let rest for 5 minutes.
- To serve, place the chicken pieces on top of the potato wedges and spoon the pan sauce and peas over the dish. Enjoy your delicious homemade Chicken Vesuvio!
Notes
- Get a large skillet. You don’t want to overcrowd the pan, or the potatoes won’t cook. Be sure you have room for the meat and the potatoes to cook evenly.
- Sear properly. Make sure the skillet is well heated, and let the chicken cook without moving it for a good few minutes. That’s how you get the nicest crust.
