Classic Chicken Vesuvio
Description
This classic chicken Vesuvio recipe features a white wine sauce with chicken broth and heavy cream that envelopes chicken thighs, potatoes, and peas.
Ingredients
•
10 skin-on, bone-in chicken thighs
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1 1/2 teaspoons dried oregano, divided
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1 1/2 teaspoons garlic powder, divided
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1 teaspoon salt, or to taste
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1/2 teaspoon ground black pepper
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1 tablespoon grapeseed oil, or more as needed
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1 1/2 pounds baby potatoes, halved
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2 cloves garlic, minced
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1 1/2 cups white wine, divided
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1 1/2 cups chicken broth, divided
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/2 cup whipping cream
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1 small lemon, juiced
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1 cup frozen peas
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper.
3
Heat a large, heavy skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown, 5 to 7 minutes. Transfer to a plate.
4
Sprinkle potatoes with remaining ½ teaspoon each oregano and garlic powder. Add potatoes to the skillet; cook, stirring occasionally, until all sides are browned, 6 to 8 minutes. Transfer chicken and potatoes to a large roasting pan.
5
Add garlic to the skillet; cook until golden brown, 1 to 2 minutes. Pour in 1 cup white wine; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until sauce reduced, 7 to 10 minutes; pour over chicken and potatoes.
6
Cook in the preheated oven for 1 hour.
7
During the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and stir to create a roux. Stir in remaining ½ cup wine, ½ cup chicken broth, and heavy cream until sauce is incorporated and slightly thickened, 7 to 10 minutes; stir in lemon juice. Set aside.
8
Meanwhile, stir peas into the roasting pan; continue cooking until peas are heated through and chicken is no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C). Pour wine sauce over chicken; serve.