Chicken Vesuvio (Chicago White Wine Braised Chicken with Potatoes)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Chicken and potatoes share one skillet in this Chicago Italian-American dish, braised with garlic, oregano, and dry white wine.
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As the wine and stock reduce, the potatoes soak up the sauce and turn fluffy. The skin needs at least 5 minutes undisturbed to brown deeply; that browned layer in the pan is what gives the sauce its depth. Peas and lemon juice go in at the very end to add color and freshness to an otherwise heavy sauce.
Ingredients
Instructions
- 1
Season 450 g chicken thighs and 300 g chunky potatoes evenly with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Let them sit briefly so the seasoning clings before the pan gets hot.
- 2
Heat the pan over medium heat, add 2 tablespoons olive oil, and place the chicken skin-side down.
Do not move it for at least 5 minutes, until the skin is deeply golden and the pan bottom has browned bits.
- 3
Turn the chicken and sear the second side for 3 minutes, then remove it briefly.
Add the potatoes to the same pan and cook about 4 minutes, browning the cut sides, then add the 5 garlic cloves.
- 4
When the garlic smells fragrant, pour in 120 ml dry white wine.
Scrape the browned fond from the pan bottom with a spatula so it dissolves into the liquid instead of staying stuck.
- 5
Add 120 ml chicken stock and 1 teaspoon dried oregano, then return the chicken with the skin facing up.
Cover and simmer on low heat for 20 minutes, keeping the liquid at a gentle bubble.
- 6
When the potatoes are tender and the sauce has thickened slightly, add the green peas and lemon juice.
Simmer until the peas are heated through, then serve.
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