Real Recipes From Real Home Cooks ®

chicken vesuvio

Recipe by
Francine Lizotte
Surrey South, BC

Incredibly flavorful and easy to make, this one pot recipe is a satisfying meal to enjoy anytime!

prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For chicken vesuvio

  • 8 lg
    bone-in, skin-on chicken thighs, excess fat & skin removed
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 2 1/2 lb
    russet potatoes, scrubbed and wedged
  • 10 oz
    pearl onions, skins removed
  • 5 Tbsp
    olive oil, or as needed and divided
  • 1 Tbsp
    italian seasoning
  • 5 lg
    cloves garlic, pressed
  • 1/2 c
    dry white wine such as pinot grigio, sauvignon blanc or chardonnay
  • 3/4 c
    low-sodium chicken broth
  • 2 Tbsp
    freshly squeezed lemon juice
  • 2 Tbsp
  • 1 1/4 c
    frozen peas, semi-thawed

How To Make chicken vesuvio

  • 1
    Pat the chicken dry and generously season the skin side with salt and pepper; set aside.
  • 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.
  • 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.
  • 4
    Cook until golden on both sides, about 8 to 10 minutes.
  • 5
    Transfer to a plate and cover to keep warm. Preheat oven to 400ºF.
  • 6
    In the same skillet, add potato mixture and cook until golden, about 10 minutes, stirring often.
  • 7
    Add pressed garlic and sauté for only 1 minute.
  • 8
    Transfer the ingredients to a bowl and set them aside.
  • 9
    Add wine and deglaze the dish by scraping the bottom to dislodge any brown bits.
  • 10
    Add broth and lemon juice. Stir to blend before returning potato mixture and thighs, skins side up, including any accumulated juices.
  • 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.
  • 12
    Remove from heat and transfer all the ingredients to a serving plate leaving the juices in the baking dish.
  • 13
    Turn the heat on medium and bring to a simmer. Add butter and whisk until melted.
  • 14
    Add semi-thawed peas and cook for 2 to 2 ½ minutes or until tender; taste and adjust seasonings if needed.
  • 15
    To view this delicious one-pot meal recipe on YouTube, click on this link >>>