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–+ servings

Chicken Vesuvio

Jenny Conway
Chicken Vesuvio consists of crispy chicken, white wine, and potatoes braised in a garlic-wine sauce with lemon. The brightness of the wine and lemon balance the richness of the chicken thighs. The peas offer a subtle sweetness and a little pop of texture, while the blend of the herbs keeps this stew-like dish bright.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course entree
Servings 6 servings

Ingredients
  

  • 6 6-ounce bone-in, skin-on chicken thighs, patted dry (I use chicken breasts sliced into strips)
  • 2 1/2 teaspoons kosher salt divided
  • 12 ounces baby Yukon Gold potatoes about 12 small potatoes, halved crosswise
  • 2 medium shallots finely chopped (about 1/2 cup)
  • 6 garlic cloves thinly sliced (about 3 tablespoons)
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons chopped fresh oregano divided
  • 1 1/2 teaspoons chopped fresh thyme divided
  • 2/3 cup dry white wine
  • 3/4 cup chicken stock
  • 1/4 cup unsalted butter cubed
  • 2/3 cup frozen green peas
  • 1 tablespoon fresh lemon juice
  • Roughly chopped fresh flat-leaf parsley

Instructions
 

  • Preheat oven to 425°F.
  • Sprinkle chicken thighs evenly with 2 teaspoons salt; arrange skin side down in a single layer in a large ovenproof skillet.
  • Cook, undisturbed, over medium-high until skin side is crispy and golden brown, 15 to 20 minutes.
  • Transfer to a plate, reserving 3 tablespoons of drippings in skillet. Discard or reserve remaining drippings for another use.
  • Carefully add potatoes to reserved drippings in skillet, arranging cut side down in a single layer; cook over medium-high, undisturbed, until browned, 3 to 5 minutes.
  • Add shallots, garlic, pepper, 1/2 teaspoon oregano, 1/2 teaspoon thyme, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until fragrant and shallots are softened, 1 to 2 minutes.
  • Add wine to skillet, and bring to a boil over medium; boil, stirring occasionally, until slightly thickened and reduced by about half, about 3 minutes.
  • Add stock; return chicken thighs to skillet, placing skin side up on top of potato mixture along with any accumulated juices.
  • Bake in preheated oven until an instant-read thermometer inserted into thickest portion of chicken registers 175°F, 16 to 18 minutes.
  • Transfer chicken and potatoes to a clean plate using a slotted spoon.
  • Bring stock mixture to a gentle simmer over medium.
  • While whisking constantly, add butter, 1 piece at a time, until incorporated, about 3 minutes.
  • Simmer over medium, whisking occasionally, until thickened, about 2 minutes.
  • Add peas and remaining 1 teaspoon each oregano and thyme; cook over medium-low, stirring often, until peas are warmed through, about 3 minutes.
  • Remove from heat, and stir in lemon juice.
  • Return potatoes and chicken to skillet; garnish with parsley.
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