Chicken Vesuvio is a flavorful and hearty dish, showcasing crispy chicken paired with golden potatoes, aromatic garlic, and onions, all simmered in a savory white wine sauce.
Ingredients List
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2 pounds bone-in, skin-on chicken pieces
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salt and freshly ground black pepper to taste
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¼ cup olive oil
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2 cups Yukon Gold potato wedges
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½ onion, chopped
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5 cloves garlic, sliced
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⅔ cup dry white wine
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⅔ cup chicken stock
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2 tablespoons chopped fresh parsley
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1 tablespoon Italian seasoning
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1 tablespoon butter, or more as needed
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½ cup frozen peas
Instructions
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Preheat the oven to 400°F (200°C). Pat chicken pieces dry and generously season with salt and pepper.
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Heat olive oil in an oven-safe skillet over medium heat. Place the chicken in the skillet, skin-side down, and cook until the skin is crispy, about 5-7 minutes. Flip the chicken and cook until golden brown on the other side, about 4-5 more minutes. Remove the chicken and set aside.
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Add the potatoes, onion, and garlic to the skillet and cook until the onion is soft and the potatoes begin to brown on their cut sides, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
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Pour the white wine into the skillet and cook, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half.
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Return the potatoes, onion, and garlic to the skillet. Stir in the chicken stock, parsley, and Italian seasoning. Place the chicken pieces on top, cover with a lid, and transfer to the oven.
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Bake for about 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink at the bone.
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Transfer the chicken and vegetables to a plate, leaving the sauce in the skillet. Bring the sauce to a simmer, then add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook for another 1-2 minutes. Serve the chicken over the potato wedges, spooning the sauce and peas over the top.
Nutritional Information (per portion)
| 306 | Calories |
| 16g | Fat |
| 12g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 306 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 4g | 20% |
| Cholesterol 81mg | 27% |
| Sodium 174mg | 8% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 23g | 46% |
| Vitamin C 5mg | 5% |
| Calcium 32mg | 2% |
| Iron 2mg | 9% |
| Potassium 270mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5