Chicago-Style Chicken Vesuvio with Potatoes and Peas
Chicago-Style Chicken Vesuvio with Potatoes and Peas pairs crisp-skinned chicken and tender Yukon Gold wedges with a garlicky white wine sauce and bright Italian herbs. The peas add a gentle sweetness that balances the rich, silky pan juices. Serve this comforting classic for a cozy weeknight dinner or a casual weekend gathering.
- Prep10 mins
- Cook1 hr 10 mins
- Serves8
- DifficultyMedium
- 1
Preheat the oven to 400 degrees F (200 degrees C). Pat the chicken pieces dry and season generously with salt and pepper.
- 2
Heat olive oil in an oven-safe skillet over medium heat. Place the chicken in, skin-side down, and cook until the skin is crisp, 5 to 7 minutes. Flip and cook until the other side is golden brown, 4 to 5 more minutes. Remove the chicken and set aside.
- 3
Add the potatoes, onion, and garlic to the skillet and cook until the onion is translucent and the potato wedges are nicely browned on the cut sides, 5 to 7 minutes. Remove the vegetables from the skillet and set aside.
- 4
Pour the wine into the skillet and cook until reduced by half, scraping up the browned bits from the bottom with a wooden spoon.
- 5
Return the potatoes, onion, and garlic to the skillet. Stir in the chicken stock, parsley, and Italian seasoning. Set the chicken pieces on top and cover with an oven-safe lid.
- 6
Bake in the preheated oven until the chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- 7
Move the skillet back to the stove and remove the chicken and vegetables, leaving the liquid, then bring it to a simmer. Add the butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add the peas and cook 1 to 2 minutes more. Serve the chicken over the potato wedges and garnish with the pan sauce and peas.
- Calories 354.32 kcal Moderate
- Protein 25.84 g Good Source
- Carbs 13.63 g Moderate
- Total Fat 19.56 g High
- Saturated Fat 5.67 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 83.3 mg High
- Sodium 294.15 mg Moderate
- Fiber 1.72 g Low Source
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 23.02 mg Low Source
- Iron 1.34 mg Low Source
- Potassium 205.3 mg Low Source
- Vitamin A 5.67 mcg_rae Low Source
- Vitamin C 8.8 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Chicago Style Chicken Vesuvio with Potatoes and Peas is an Italian dinner recipe made with 12 ingredients. It takes about 1 hr 20 mins, serves 8, and is rated medium. Key ingredients include Bone In Loin Pork Chop, Butter, Chicken Stock, and Fresh Parsley. Each serving provides about 354.32 kcal, and is a good source of protein.
Recipe Questions
- What is Chicago-Style Chicken Vesuvio with Potatoes and Peas?
- It is an Italian recipe made with 12 ingredients, usually served for dinner.
- What is Chicago-Style Chicken Vesuvio with Potatoes and Peas made of?
- The main ingredients are Bone-In Loin Pork Chop, Butter, Chicken Stock, Fresh Parsley, Garlic. The full list of 12 is above.
- What goes well with Chicago-Style Chicken Vesuvio with Potatoes and Peas?
- Explore these Italian side-dish recipes.
- How long does it take to make Chicago-Style Chicken Vesuvio with Potatoes and Peas?
- About 1 hr 20 mins in total: 10 mins to prepare and 1 hr 10 mins to cook.
- How many calories are in one serving?
- One serving provides about 354.32 kcal. The full nutrition breakdown is above.
- Is Chicago-Style Chicken Vesuvio with Potatoes and Peas easy to make?
- This recipe is rated medium, with 12 ingredients and 7 steps.
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