Italian-American
Chicago Chicken Vesuvio with Roasted Potatoes, Garlic, and White Wine
Crisp chicken thighs and browned potatoes roast in a garlicky white-wine pan sauce, then finish with peas, parsley, and lemon for the familiar Chicago restaurant-style plate.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbOne PanComfort Food
At a Glance
- Time
- 1 hr 15 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the chicken with salt and black pepper. Heat the olive oil in a large ovenproof skillet and brown the chicken skin-side down until crisp, then transfer it to a plate.
- Add the potatoes to the same skillet and cook until their cut sides are taking on color. Stir in the garlic briefly, then pour in the white wine and chicken stock and scrape up any browned bits.
- Add the oregano and thyme, return the chicken to the skillet skin-side up, and transfer the pan to a 400 degree F oven. Roast until the chicken is cooked through and the potatoes are tender, about 35 minutes.
- After about 30 minutes of roasting, stir the peas into the pan and return it to the oven for 3 to 5 minutes, just until they warm through without turning dull. The sauce should reduce into a garlicky, white-wine glaze around the chicken and potatoes.
- Finish with the parsley and lemon zest and serve right away. The chicken skin should stay crisp on top while the potatoes absorb the pan juices underneath.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written. Add peas at the end if you want the familiar restaurant finish.