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Chicken Vesuvio

Crispy chicken thighs, creamy potatoes, rich garlic-wine sauce...what could be better?

Ingredients

  • 6 6 oz. Chicken thighs, bone-in, skin on, patted dry
  • 2 1/2 tsp. Kosher salt, divided
  • 12 oz. Baby Yukon gold potatoes; about 12 potatoes, halved crosswise
  • 2 medium Shallots, finely chopped; about 1/2 cup
  • 6 Garlic cloves; about 3 Tbsp.
  • 1 tsp. Freshly ground black pepper
  • 1 1/2 tsp. Fresh oregano, chopped and divided
  • 1 1/2 tsp. Fresh thyme, chopped an divided
  • 2/3 cup Dry white wine Select your favorite!
  • 3/4 cup Chicken stock
  • 4 Tbsp. Butter, cubed into 1 Tbsp. pieces
  • 2/3 cup Frozen green peas
  • 1 Tbsp. Fresh lemon juice
  • Roughly chopped flat leaf parsley for garnishing.

Instructions

  • Preheat oven to 425 degrees. Sprinkle chicken thighs evenly with 2 tsp. salt. Arrange skin side down in a single layer in a large ovenproof skillet with 3 Tbsp. olive oil. Cook, undisturbed over medium-high heat until skin side is crispy and golden brown; about 15 to 20 minutes. Transfer to a plate, reserving 3 Tbsp. of drippings in the skillet. Discard or reserve remaining drippings for another use.
  • Carefully add potatoes to the reserved drippings in skillet, arranging cut side down in a single layer. Cook over medium-high, undisturbed until browned; about 3 to 5 minutes. Add shallots, garlic, black pepper, 1/2 tsp. oregano, 1/2 tsp. thyme, and remaining 1/2 tsp. salt. Cook stirring constantly, until fragrant and shallots are softened; a couple of minutes.
  • Add white wine to skillet, and bring to a boil over medium; boil stirring occasionally until slightly thickened and reduced by half; about 3 minutes. Add chicken stock and return the chicken thighs to the skillet placing skin side up on top of the potato mixutre.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest portion of chicken registers 175 degrees. This will be about 15 to 18 minutes.
  • Add peas and remaining 1 tsp. oregano and thyme. Cook over medium-low, stirring often, until peas are warmed through; about 3 minutes. Remove from the heat and stir in lemon juice. Return potatoes and chicken to skillet. Garnish with flat leafed parsley.