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Chicken Vesuvio being baked in a skillet.
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Chicken Vesuvio

This Chicken Vesuvio is a delicious, classic Chicago dish with tender, bone-in chicken, a white wine sauce, roasted potatoes and tons of flavor! Made all in one pot, cleaning up is easy!
Course Main Course
Cuisine American, Italian
Keyword chicken, potatoes
Prep Time 10 minutes
Cook Time 1 hour
Servings 6 people
Calories 585kcal

Ingredients

  • 1/4 cup vegetable oil
  • 2 lbs bone in skin on chicken pieces
  • salt and pepper
  • 3-4 russet potatoes cut into wedges
  • 1/2 cup chopped onion
  • 2 tablespoons minced garlic
  • 2/3 cup dry white wine
  • 2/3 cup chicken broth
  • 1 tablespoon Italian seasoning
  • 1 tablespoon butter
  • 1/2 cup frozen peas

Instructions

  • Preheat oven to 400.
  • Add oil to a large oven-proof skillet and place chicken, skin side down in the pan. Season with salt and pepper.
    Sear Chicken in skillet
  • Heat over medium high heat, about 5-7 minutes on each side until skin is browned and crispy. Remove from pan and set aside.
  • Add potatoes, onion and garlic to pan and cook for an additional 5-6 minutes, stirring frequently. Remove from pan.
    Cook onions, garlic and potatoes in oil.
  • Add wine and cook until reduced to half.
    Cook white wine sauce
  • Add broth and return potato/onion mixture to pan. Add seasoning and stir.
    Return potatoes and season
  • Place chicken on top and cover with foil.
    Pile chicken on potatoes
  • Bake for 45 minutes or until chicken is no longer pink and internal temperature measures 165.
    Cover chicken and bake
  • Remove foil and stir in butter and peas until hot. Serve immediately.
    Stir in butter and peas

Nutrition

Calories: 585kcal