Chicago Chicken Vesuvio Recipe
A classic Chicago dish featuring chicken, potatoes, and peas in a savory broth.
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Main Ingredients
- 4 pieces bone-in chicken thighs
- 1 lb potatoes, cut into wedges
- 4 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cup white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 0.25 cup olive oil
- 1 cup frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
Preheat oven to 375°F (190°C).
Season chicken thighs with salt and pepper.
In a large ovenproof skillet, heat olive oil over medium-high heat. Brown chicken thighs on both sides, about 5 minutes per side. Remove chicken and set aside.
In the same skillet, add potatoes and cook until golden brown, about 10 minutes.
Add garlic, oregano, and thyme. Cook for another minute.
Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the skillet.
Return chicken to the skillet, skin-side up. Transfer skillet to the oven and bake for 45 minutes.
Add frozen peas and bake for an additional 5 minutes.
Garnish with lemon wedges and chopped parsley before serving.
Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg
Chicago, Chicken, Vesuvio