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Chicken Vesuvio
A Chicago specialty, bone-in chicken and potato wedges pan-fried then braised in the oven with white wine and garlic and garnished with green peas.
Recipe Keywords:
chickenvesuviomain_dishesdairyfreeglutenfreepotato
servings: 4
total time: 1 hour 15 minutes
recipe by: Frankie
Ingredients
- 1 whole chicken, about 3 lbs, cut into pieces
- salt & pepper
- 4 TBSP olive oil
- 4 russet potatoes, peeled and cut into wedges
- 4 medium garlic cloves, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 TBSP dried oregano
- 1/2 cup green peas
Directions
- Preheat the oven to 450°F.
- Pat the chicken pieces dry with paper towels and generously season with salt and pepper.
- Heat the oil in a large saute pan on the stove over medium-high heat until very hot.
- Add the chicken pieces to the hot oil (working in batches, dont overcrowd the pan), sear until well browned on both sides, about 5 minutes per side. Place the seared chicken on a plate and set aside.
- Add the potato wedges to the pan and cook, stirring occasionally, until golden brown, about 10 minutes. Transfer browned potatoes to a plate and set aside.
- Add the garlic, cook while stirring until the garlic is fragrant, about 10 seconds.
- Pour in the wine and broth, stir while scraping the bottom to release any stuck on bits. Cook until just beginning to boil.
- Carefully pour the sauce into a large roasting pan or baking dish (something big enough to hold all the chicken and potatoes). Place the chicken in the sauce skin-side up and nestle the potatoes in between the chicken pieces. Sprinkle with oregano and place in the oven, uncovered, for 25 minutes or until chicken is cooked through (165°F internal temperature) and potatoes are tender.
- Sprinkle the peas over the chicken and potatoes and cook 3 more minutes.
