Prep Time: 15 mins | Cook Time: 1 hr
A restaurant-quality meal perfect for the whole family. Delicious and a no-fuss that require handy ingredients. This one-pot chicken dinner is pure love because our family deserves everything great.
Ingredients
1/4 c. olive oil
4 chicken thighs with skin and bone (about 1.5 pounds)
Salt and freshly ground black pepper to taste
1 pound potato cut in chunks ( I used small red skin potato)
4–5 garlic cloves thinly sliced
½ c. dry white wine
½ c. chicken stock
2 tbsp salted butter
½ tbsp dried oregano
1 tsp dried thyme
1 tsp red crushed red pepper flakes-optional
2/3 c. fresh or thawed frozen peas
For serving:
fresh parsley-chopped
fresh lemon juice
How to make Chicken Vesuvio
Step 1: Heat 1/4 cup olive oil in a large ovenproof skillet over medium-high heat.
Step 2: With salt and pepper, season the chicken thighs, then put them into the skillet once the oil is hot. Cook the chicken thighs for about 10 to 12 minutes on both sides until golden brown. Once cooked, remove from the skillet and set the chicken aside.
Step 3: In the same skillet, add the potato chunks and season with oregano, thyme, red pepper flakes. Cook for about 10 minutes, stirring occasionally until the potatoes are golden brown on every side.
Step 4: Add in the sliced garlic and saute for about a minute.
Step 5: Into the pan, add the salted butter, then pour in the white wine and chicken stock. Deglaze the pan, then stir in the peas. Let everything simmer for about 4 to 5 minutes.
Step 6: Add the chicken back to the pan, stir, then transfer the pan to the 375 degrees F preheated oven. Bake for about 20 to 25 minutes.
Step 7: Garnish with fresh parsley. If desired, drizzle with lemon juice. Enjoy!
Ingredients
- 1/4 c. olive oil
- 4 chicken thighs with skin and bone (about 1.5 pounds)
- Salt and freshly ground black pepper to taste
- 1 pound potato cut in chunks ( I used small red skin potato)
- 4–5 garlic cloves thinly sliced
- ½ c. dry white wine
- ½ c. chicken stock
- 2 tbsp salted butter
- ½ tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp red crushed red pepper flakes-optional
- 2/3 c. fresh or thawed frozen peas
- For serving:
- fresh parsley-chopped
- fresh lemon juice
Instructions
Step 1: Heat 1/4 cup olive oil in a large ovenproof skillet over medium-high heat.
Step 2: With salt and pepper, season the chicken thighs, then put them into the skillet once the oil is hot. Cook the chicken thighs for about 10 to 12 minutes on both sides until golden brown. Once cooked, remove from the skillet and set the chicken aside.
Step 3: In the same skillet, add the potato chunks and season with oregano, thyme, red pepper flakes. Cook for about 10 minutes, stirring occasionally until the potatoes are golden brown on every side.
Step 4: Add in the sliced garlic and saute for about a minute.
Step 5: Into the pan, add the salted butter, then pour in the white wine and chicken stock. Deglaze the pan, then stir in the peas. Let everything simmer for about 4 to 5 minutes.
Step 6: Add the chicken back to the pan, stir, then transfer the pan to the 375 degrees F preheated oven. Bake for about 20 to 25 minutes.
Step 7: Garnish with fresh parsley. If desired, drizzle with lemon juice. Enjoy!
