chicken vesuvio

How To Make chicken vesuvio

• Step 1
  Pat the chicken dry and generously season the skin side with salt and pepper; set aside.
• Step 2
  In a large bowl, combine potatoes and pearl onions; drizzle on 1 to 2 tbsp. olive oil. Toss to coat before seasoning with Italian seasoning, salt and pepper; toss again and set aside.
• Step 3
  In a 5-quart baking dish over medium heat, add 2 tbsp. oil and when hot, working in batches, add thighs, skin side down, and season the top generously with salt and pepper -might have to add another 2 tbsp. of oil if sticking to the dish.
• Step 4
  Cook until golden on both sides, about 8 to 10 minutes.
• Step 5
  Transfer to a plate and cover to keep warm. Preheat oven to 400ºF.
• Step 6
  In the same skillet, add potato mixture and cook until golden, about 10 minutes, stirring often.
• Step 7
  Add pressed garlic and sauté for only 1 minute.
• Step 8
  Transfer the ingredients to a bowl and set them aside.
• Step 9
  Add wine and deglaze the dish by scraping the bottom to dislodge any brown bits.
• Step 10
  Add broth and lemon juice. Stir to blend before returning potato mixture and thighs, skins side up, including any accumulated juices.
• Step 11
  Transfer to the preheated oven and bake until the thighs’ internal temperature reaches 165ºF and the potatoes are tender, about 30 minutes. While cooking, take the peas out of the freezer.
• Step 12
  Remove from heat and transfer all the ingredients to a serving plate leaving the juices in the baking dish.
• Step 13
  Turn the heat on medium and bring to a simmer. Add butter and whisk until melted.
• Step 14
  Add semi-thawed peas and cook for 2 to 2 ½ minutes or until tender; taste and adjust seasonings if needed.
• Step 15
  To view this delicious one-pot meal recipe on YouTube, click on this link >>> https://youtu.be/Ma4rU1IMKCs
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