Chicken Vesuvio Recipe

Chicken Vesuvio Recipe


  • 1/4 cup olive oil
  • 4 chicken thigs with skin and bone (about 1.5 lb.)
  • Salt and freshly ground black pepper to taste
  • 1 lb. potato cut in chunks ( I used small red skin potato)
  • 4–5 garlic cloves thinly sliced
  • ½ cup dry white whine
  • ½ cup chicken stock
  • 2 Tablespoons salted butter
  • ½ Tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon red crushed red pepper flakes-optional
  • 2/3 cup fresh or thawed frozen peas

For serving:

  • fresh parsley-chopped
  • fresh lemon juice


  • Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
  • Season chicken thigs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.
  • Place potatoe chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.
  • Add sliced garlic and saute for one minute.
  • Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
  • Return the chicken in the pan and stir everything together and place the skillet in preheated oven.
  • Bake 20-25 minutes at 375 F.
  • Serve with fresh parsley and drizzle with lemon juice if desired.