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Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.
Chicken vesuvio, now a signature Chicago dish, is the best kind of roast chicken dish there ever was.
With perfectly golden-brown bone-in chicken thighs, a garlicky-lemony white wine cream sauce, crisp-tender potato wedges and (frozen) peas for that added color. It is truly heaven on a plate.
And yes, we definitely need some crusty bread to sop up all that saucy goodness.
A few notes:
- Boneless, skinless chicken can be substituted here but bone-in, skin-on will have the best kind of flavor. Cut up whole chicken would also be a great sub.
- Yukon gold potatoes will work beautifully here.
- We recommend using light-style wines such as pinot grigio, pinot gris, or sauvignon blanc.
- Don’t like cooking with wine? Additional chicken stock can be used in place of the wine.
Chicken Vesuvio
Yield: 4 servings
Prep: 20 minutes minutes
Cook: 35 minutes minutes
Total: 55 minutes minutes
Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.
4.8 stars (10 ratings)
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Ingredients
- 2 russet potatoes, cut into 8 long wedges
- 1 ½ tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 large shallots, diced
- 3 cloves garlic, minced
- ¾ teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup dry white wine*
- ⅔ cup frozen peas
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 30-35 minutes, or until golden brown, stirring halfway. Set aside and keep warm.
Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in aDutch ovenover medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the skillet.
Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 12-15 minutes.
Stir in peas and lemon juice until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately with potatoes, garnished with parsley, if desired.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.
Did you make this recipe?
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posted on December 26, 2022under uncategorized
19 CommentsLeave a Comment »
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19 comments -
Tiffany Kunetka Mueller — October 5, 2023 @ 6:10 PM Reply
I made this tonight, and while it was tasty, I don’t think it’s worth the hour it takes to make it. I love baked bone-in chicken thighs, and I think you can get just as much if not more flavor from other recipes without having to sear the chicken first in a pan. It’s an extra step that’s not necessary IMO. While this recipe calls for the searing and then deglazing with the other aromatics, it just wasn’t worth the time for me.
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J.Molina — July 8, 2023 @ 6:49 PM Reply
Yes,I made the Chicken Visubio and my family loved it. I used all the mentioned ingredients and followed instructions. It was delicious. Thank you for your recipe. J.Molina Naples ,Florida
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Rehoboth — June 5, 2023 @ 7:42 AM Reply
Wonderful recipe
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Theresa — June 4, 2023 @ 7:02 PM Reply
Good dish! However, I would’ve appreciated if the sauce was thicker though.
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Brian Bahn — April 12, 2023 @ 8:29 AM Reply
Damn Delicious is our go to for family favorites. This recipe is awesome. I made extra potatoes and had them the next day with the leftover sauce. Melted some Italian 6 shredded cheese on top with some shredded mozzarella. Impromptu Poutine.
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Veronique — January 24, 2023 @ 3:46 PM Reply
What a delightful and tasty recipe! Thank you!
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Andi — January 19, 2023 @ 6:02 AM Reply
I made this recipe last night and while it was delicious overall, I have to say the texture of the sauce was a disappointment. It was much too soupy when I expected it to be more ‘creamy’ because of the addition of the flour. It would be better served with mashed potatoes so it could act like a gravy.
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May — January 17, 2023 @ 3:44 PM Reply
Made this tonight & it was great! I cooked it with the chicken uncooked – for 20 mins. The sauce was a really good consistency – not watery at all.
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Laura Semmens — January 11, 2023 @ 2:24 PM Reply
Like another person I wanted to know if the chicken is covered or uncovered while baking?
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Christine Tithecott — January 7, 2023 @ 5:55 PM Reply
So, I wanted to love this! The flavours were great. there way way too much liquid, and i wonder that my dutch oven is too too narrow and deep for the amount of stock and wine. if i were to make this again, i would half the liquid. it turned out like more of a soup.
-
Heidi — January 3, 2023 @ 4:44 PM Reply
I made this for tonight’s dinner. It was like chicken pot pie and poutine had a baby. So amazing. Will be making again and again. So easy to toss the potato wedges in the hive while making the chicken. Because I like my wedges a “little crispier” I let them cook a little longer while the chicken baked.
-
Duncan — March 13, 2023 @ 7:36 PM Reply
Made it tonight. Not too soupy if you use a shallow pan. It was great and enjoyed by all. Thanks.
-
Elizabeth — December 31, 2022 @ 4:24 PM Reply
Making this for dinner tonight! One question – do I bake the chicken covered or uncovered?
Thanks!
-
Nancy B. — December 30, 2022 @ 3:56 AM Reply
My husband and I made this together last night. It was delicious and will definitely make this again!
-
Linda — December 28, 2022 @ 2:06 PM Reply
How do I keep the potatoes hot & crispy for 30 minutes
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Justine Somie — December 27, 2022 @ 6:17 AM Reply
Can you please share slow cooker and Instant Pot instructions as an alternative to the Dutch oven on your recipes?
-
Jackie — December 30, 2022 @ 4:41 PM Reply
Why should the author do that? You should figure that out if you’re going to cook with those two methods or visit a site that specializes in slow cooker and instant pot recipes.
-
Sunshine — January 1, 2023 @ 11:24 PM Reply
Jesus Christ! It was a simple question. Did you have to respond with such ugliness? Have a glass wine and chill… SMH..
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Jim — March 14, 2023 @ 5:44 PM Reply
As they say in the fine mathematics textbooks, “This is left as an exercise for the reader.”
Do let us know how it turns out. 🙂
Tiffany Kunetka Mueller — October 5, 2023 @ 6:10 PM Reply
I made this tonight, and while it was tasty, I don’t think it’s worth the hour it takes to make it. I love baked bone-in chicken thighs, and I think you can get just as much if not more flavor from other recipes without having to sear the chicken first in a pan. It’s an extra step that’s not necessary IMO. While this recipe calls for the searing and then deglazing with the other aromatics, it just wasn’t worth the time for me.
J.Molina — July 8, 2023 @ 6:49 PM Reply
Yes,I made the Chicken Visubio and my family loved it. I used all the mentioned ingredients and followed instructions. It was delicious. Thank you for your recipe. J.Molina Naples ,Florida
Rehoboth — June 5, 2023 @ 7:42 AM Reply
Wonderful recipe
Theresa — June 4, 2023 @ 7:02 PM Reply
Good dish! However, I would’ve appreciated if the sauce was thicker though.
Brian Bahn — April 12, 2023 @ 8:29 AM Reply
Damn Delicious is our go to for family favorites. This recipe is awesome. I made extra potatoes and had them the next day with the leftover sauce. Melted some Italian 6 shredded cheese on top with some shredded mozzarella. Impromptu Poutine.
Veronique — January 24, 2023 @ 3:46 PM Reply
What a delightful and tasty recipe! Thank you!
Andi — January 19, 2023 @ 6:02 AM Reply
I made this recipe last night and while it was delicious overall, I have to say the texture of the sauce was a disappointment. It was much too soupy when I expected it to be more ‘creamy’ because of the addition of the flour. It would be better served with mashed potatoes so it could act like a gravy.
May — January 17, 2023 @ 3:44 PM Reply
Made this tonight & it was great! I cooked it with the chicken uncooked – for 20 mins. The sauce was a really good consistency – not watery at all.
Laura Semmens — January 11, 2023 @ 2:24 PM Reply
Like another person I wanted to know if the chicken is covered or uncovered while baking?
Christine Tithecott — January 7, 2023 @ 5:55 PM Reply
So, I wanted to love this! The flavours were great. there way way too much liquid, and i wonder that my dutch oven is too too narrow and deep for the amount of stock and wine. if i were to make this again, i would half the liquid. it turned out like more of a soup.
Heidi — January 3, 2023 @ 4:44 PM Reply
I made this for tonight’s dinner. It was like chicken pot pie and poutine had a baby. So amazing. Will be making again and again. So easy to toss the potato wedges in the hive while making the chicken. Because I like my wedges a “little crispier” I let them cook a little longer while the chicken baked.
-
Duncan — March 13, 2023 @ 7:36 PM Reply
Made it tonight. Not too soupy if you use a shallow pan. It was great and enjoyed by all. Thanks.
Elizabeth — December 31, 2022 @ 4:24 PM Reply
Making this for dinner tonight! One question – do I bake the chicken covered or uncovered?
Thanks!
Nancy B. — December 30, 2022 @ 3:56 AM Reply
My husband and I made this together last night. It was delicious and will definitely make this again!
Linda — December 28, 2022 @ 2:06 PM Reply
How do I keep the potatoes hot & crispy for 30 minutes
Justine Somie — December 27, 2022 @ 6:17 AM Reply
Can you please share slow cooker and Instant Pot instructions as an alternative to the Dutch oven on your recipes?
-
Jackie — December 30, 2022 @ 4:41 PM Reply
Why should the author do that? You should figure that out if you’re going to cook with those two methods or visit a site that specializes in slow cooker and instant pot recipes.
-
Sunshine — January 1, 2023 @ 11:24 PM Reply
Jesus Christ! It was a simple question. Did you have to respond with such ugliness? Have a glass wine and chill… SMH..
-
-
Jim — March 14, 2023 @ 5:44 PM Reply
As they say in the fine mathematics textbooks, “This is left as an exercise for the reader.”
Do let us know how it turns out. 🙂
