Chicken Vesuvio
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3large russet potatoes (about 2¼ pounds), scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
- 5tablespoons extra-virgin olive oil
- 1½teaspoons dried oregano
- 3pounds bone-in, skin-on chicken thighs (about 8 thighs)
- Kosher salt and black pepper
- 4tablespoons unsalted butter, cut into 4 slices
- 6 to 8garlic cloves, thinly sliced
- 1¼cups chicken stock
- ¼cup dry white wine
- 1cup fresh or frozen green peas
- ½lemon, juiced
- Chopped Italian parsley, for serving
- Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
922 calories; 63 grams fat; 18 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 11 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 49 grams protein; 1291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and ½ teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It’s OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
- Step 2
While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
- Step 3
Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
- Step 4
Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.
Private Notes
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Cooking Notes
Johnny Ventura
1. Heat oven to 425 degrees. First toss the potato wedges (steak fries) 3 -4 tablespoon olive oil and 1/2 teaspoon oregano; season with salt and pepper into a plastic bag. Then spread the potatoes out in an even layer (its O.K. if some overlap) using non stick aluminum foil on a sheet pan. Roast, tossing gently once halfway through cooking, about 30-35 minutes transfer to big serving plate. 2. While potatoes roast, prepare the chicken: Coat chicken using plastic bag w/ olive oil and season the c
Johnny Ventura
chicken with salt, pepper and the remaining 1 teaspoon oregano. (use convection oven at 325 degrees), cook the chicken until it is golden brown (about 20-25 minutes), turn midway if needed and transfer the chicken to the serving plate. 3. Add butter and garlic a skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine (white or Marsala to the skillet bring to a simmer and cook for 3-4 minutes. (add pe
jalevine
If you have the time, this can be a one pot meal. I have a large cast iron square pan that holds 6-8 thighs. Any cooking pot that can go under a broiler will work. I roasted the potatoes, removed, browned the chicken, removed and sauteed garlic w/butter and deglazed the pan. Put all back together and roasted for another 45 minutes, including broiling. I prepared the peas separately so they retained a bit of al dente. From a previous note, this is a perfect Sunday supper.
Nancy Newell
Super easy and perfect dish for an early Sunday dinner. We prefer our chicken falling off the bone so next time will allow more cooking time for chicken. Served with fresh green leaf lettuce that was tossed with olive oil and the rest of the lemon squeezed over the top. Once you make this dish you won't need the recipe because it's just that simple. So delicious!!
Margaux Laskey, Senior Staff Editor, NYT Cooking
I think herbes de Provence might be nice too.
nina
i’m seeing a lot of soggy potato complaints, to which i’d say you’re clearly not a chicagoan. this is an amazing home rendition of a dish i grew up knowing and loving, and my girlfriend (who has tried endless versions in endless restaurants,) absolutely loved it. the potatoes are meant to be soaked in the white wine sauce, it’s part of it. it pairs well with the crisp of the chicken, you’re not doing it wrong!
barbara
I would add the peas for the last 5 min. in the oven
Mickey
As a former Chicagoan, every place I've had the dish it had a sprinkling of pepper flakes in it.
Senjy
Delish. Made enough potatoes to turn into soup with all that yummy sauce.
Andrea
Margaux I have not made this dish but I will. I just wanted to say “thank you” for responding to our questions. I don’t always see this happening on NYT published recipes. You’re great!
Sandi Welch
Used half the potatoes, added heirloom carrots, doubled the sauce, and put the finished chicken over barely sauteed baby spinach (don't like cooked peas) for a delicious one-bowl meal. Simple, quick and impressive looking in a pasta bowl.
Margaux Laskey, Senior Staff Editor, NYT Cooking
My guess is you didn't season enough with salt and pepper as you cooked. Potatoes need generous seasoning because they really soak it up!
Brad773
As a lifelong Chicagoan who has dined many times at La Scarola, this recipe exactly hits the mark. THIS IS CHICKEN VESUVIO. Do not change a thing, substitute a thing, or skimp on a thing. Perfection!!
Cordau
I remember this dish from my time in Chicago 40 years ago. Back then many restaurants added baby artichokes or sliced artichoke bottoms to make it a complete protein-starch-vegetable meal. The artichokes don't add any color but they're a better idea than peas.
tv
no. you will be arrested by the cooking police. since it's still chicken, you'll probably get probation rather than jail time. If you manage to escape arrest, you may still find chicken breast slightly dryer than chicken thigh.
Hank
Used boneless chicken breasts, we missed the fat of the skin.
Donna Brassard
Very delicious. I followed the suggestions in the comments and added carrots, and didn’t add the peas until the end. I used chicken breasts and adjusted the cooking time so they didn’t dry out. The sauce is awesome.
David Holcombe
I put the potatoes in the pan and put the pan in the oven to finish. Use less liquid.
David Holcombe
I transferred the cooked potatoes into the skillet and finished in the oven with the skillet.
JR
I prepared this recipe exactly as written, with no substitutions. The browned chicken looked appealing but this dish was a fail overall. As someone mentioned, there are way too many potato wedges to fit into a 13 X 9 pan. So they cooked but never browned properly. The finished dish had a pool of watery juice but was oddly lacking any distinctive flavor. Disappointing.
Sascha
Just made for the family. Used boneless skinless thighs and still turned out perfect.
Chicago Contrarian
As others have noted, make more time for the chicken in the oven if you want it falling off the bone. The potatoes are definitely at the point of dissolving at the end; baking tjem less at the beginning, and/or with the chicken but with less or no sauce keeps them firmer. And keep all that juice and sauce from the pan frying, that's the gem of the dish!
linda
I added baby Bella mushrooms; really delicious
LilyPadThai
It was OK, but not great. The potato wedges, which I roasted in the air fryer, came out fantastic. They were the best part of the meal. I read everyone’s comments and adapted some. Artichoke hearts were great. The sauce was sort of like weak and watery.
LilyPadThai
I realized afterwards I skipped the last step, which was further cooking in the oven the already cooked chicken and potato slices with the sauce. This seemed/seems odd, but it might explain why the sauce really never reduced in the pan.
Kate Lacroix
I cut breasts and potatoes into bite-sized pieces and browned them in a mix of olive oil and butter in a cast iron skillet. I tossed in the garlic towards the end. I set them aside and made the gravy with the remaining oil and scraped up the fond with the wine and chicken stock. I added lemon and oregano and reduced the sauce until it was just enough to coat the dish and then reintegrated the chicken and potatoes and added the room temperature peas before finishing with a generous knob of butter
brushjl
delicious. i lowered the temperature to 350 after 30 minutes and cooked the chicken 30 minutes longer.
Janet
This recipe is worth the subscription to NYT Cooking all on its own. Absolutely delicious. Savory, crispy, with the potatoes drenched in the sinfully delicious sauce. I used fresh English peas, which were not overcooked at all. Next time I will make more sauce because, well, it is amazing.
James
Hey hey! This was a pretty faboo, delicious recipe, and quick, too! The simplicity made it a no-stress meal. I might add some chili flakes to it next time. The only quibble I have is with the peas—they turned a rather pale, unpleasant-looking shade of green, like you might find in a can. Next time I'll add it at the very end instead of with the sauce. I also threw a handful of spinach two minutes before it was done, for more veggies. Highly recommended.
Meg
Like a few other far-from-home Chicagoans who have chimed in, I think this dish is perfect. It takes me back to the Italian Village, right in the Loop. I was in sixth grade, with my parents to see “Miss Saigon.” The mirrored wall behind the bar tricked me and I walked the wrong way to the bathroom! When I came back, the server was just setting down my Chicken Vesuvio. This dish is 33-year-old memories good. I didn’t need my broiler.
Brushjl
Fantastic, am currently I mongolia and able to find all ingredients easily. Delicious.
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