Sunday, March 21, 2021

Chicken Vesuvio Recipe

 Chicken Vesuvio Recipe

This chicken vesuvius recipe may be a delicious restaurant-style dinner for the entire family! The all-in-one chicken recipe that's perfect for a busy workday!


1/4 cup vegetable oil

4 chicken thighs with skin and bones (approx. 1.5 lbs)

Salt and freshly ground black pepper to taste

1 lb potato, chopped (I use small red-skinned potatoes)

4 to five garlic cloves, thinly sliced

½ cup dry wine

½ cup chicken broth

2 tablespoons of salted butter

½ tablespoon dried oregano

1 teaspoon dried thyme

1 teaspoon ground red pepper flakes - optional

2/3 cup fresh or thawed frozen peas


chopped fresh parsley

fresh juice


1.Over medium-high heat, during a large ovenproof skillet, heat 1/4 cup of vegetable oil .

2.Season the chicken thighs with salt and pepper, then increase the skillet. Bake 10 to 12 minutes or until golden brown on all sides. Remove the chicken from the pan.

3.Place the potato chunks within the same pan, season with the oregano, thyme, red pepper flakes and cook until the potatoes are golden brown on all sides (about 10 minutes), stirring occasionally.

4.Add the garlic slices and saute briefly.

5.Add the salted butter, wine and chicken broth and take away the skillet. Stir within the peas. Simmer for 4 to five minutes.

6.Return the chicken to the pan and blend everything and put the pan within the preheated oven.

7.Bake for 20-25 minutes at 375 F.

8.Serve with fresh parsley and sprinkle with juice if desired.