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Chicken Vesuvio

Savor Homemade Chicken Vesuvio: Comforting Italian Classic

Chicken Vesuvio is a comforting Italian-American dish featuring tender chicken thighs, crispy potatoes, and a savory sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Butter Can replace with ghee for a dairy-free option.
  • 2 tablespoons Olive Oil Can use avocado oil for high-heat cooking.
  • 2 medium Shallots Substitute with finely chopped onions for a stronger taste.
  • 4 cloves Garlic Fresh is best, but garlic powder works in a pinch.
  • 1 teaspoon Italian Seasoning Can substitute with a mix of oregano, basil, and thyme.
  • 1/2 teaspoon Red Chili Flakes Can be omitted for a milder dish.
  • 3 tablespoons All-Purpose Flour Substitute with cornstarch or gluten-free flour if needed.
  • 1/2 cup Dry White Wine Substitute with additional chicken broth or lemon juice if preferred.
  • 1 cup Chicken Broth Consider using homemade or low-sodium options for health.
  • 2 tablespoons Lemon Juice Freshly squeezed is preferred for maximum flavor.
For the Chicken and Veggies
  • 4 pieces Chicken Thighs Bone-in, skin-on versions add extra richness.
  • 4 medium Yukon Gold Potatoes Substitute with red or creamy potatoes.
  • 1 cup Frozen Peas Fresh peas can be used but frozen are more convenient.
Garnish
  • 1/4 cup Fresh Parsley Can substitute with basil or omit if unavailable.

Equipment

  • Cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large cast iron skillet, combine olive oil and butter over medium heat. Season the chicken thighs generously with salt and pepper, and place them skin-side down in the hot skillet. Sear for about 4-5 minutes, until golden and crispy. Remove the chicken from the skillet and set aside.
  3. Add the Yukon Gold potato wedges to the skillet and sauté for approximately 5-6 minutes until browned. Transfer the potatoes to a plate.
  4. In the same skillet, lower the heat and add the shallots. Cook for 3-4 minutes until translucent, then add minced garlic and stir in the Italian seasoning and red chili flakes. Gradually add the flour and mix well followed by the dry white wine and chicken broth, whisking to thicken the sauce.
  5. Return the browned chicken and crispy potatoes to the skillet, nestling them in the sauce. Bake uncovered for about 30 minutes.
  6. After 30 minutes, stir in the frozen peas and bake for an additional 15 minutes.
  7. Drizzle freshly squeezed lemon juice over the Chicken Vesuvio and garnish with chopped fresh parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 36gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 650mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Ensure to sear the chicken until golden brown for maximum flavor. Use an oven-safe skillet to simplify the cooking process.

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