Prep Time: 15 mins | Cook Time: 1 hr
Scrumptious and easy to make using only simple ingredients. This Chicken Vesuvio is an excellent family-friendly meal. A restaurant-quality one-pot dinner perfect for busy weeknights!
4–5 garlic cloves, thinly sliced
4 chicken thighs with skin and bone (about 1.5 pounds)
1/4 c. olive oil
1 pound potato cut in chunks (I used a small red skin potato)
½ c. dry white wine
½ c. chicken stock
½ tbsp dried oregano
2 tbsp salted butter
1 tsp dried thyme
Salt and freshly ground black pepper to taste
2/3 c. fresh or thawed frozen peas
1 tsp red crushed red pepper flakes-optional
fresh lemon juice
How to make Chicken Vesuvio
Step 1: In a large ovenproof skillet, heat 1/4 cup olive oil over medium-high heat.
Step 2: With salt and pepper, season the chicken thighs. Once the oil is hot, place the chicken in the skillet and sear for about 10 to 12 minutes until all sides are golden brown. Set the chicken thighs aside.
Step 3: In the same skillet, place the potatoes and season with oregano, thyme, and red pepper flakes. Cook for about 10 minutes, stirring often until all sides of the potatoes are golden brown. Then, add the garlic and continue to cook for another minute.
Step 4: To the skillet, add the salted butter. Pour in the white wine and chicken stock. Deglaze the pan.
Step 5: Add the peas and stir well. Let everything simmer for about 4 to 5 minutes.
Step 6: Place the chicken back into the pan and stir well. Transfer the skillet to the oven and bake for 20 to 25 minutes at 375 degrees F.
Step 7: Remove from the oven when done and serve the Chicken Vesuvio right away garnished with some parsley and a drizzle of lemon juice. Enjoy!
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