This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet.

thedailygourmet
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.

  • Heat a large, heavy skillet over medium-high heat and add grapeseed oil. Brown chicken in the hot oil, 5 to 7 minutes. Transfer chicken pieces to a plate.

  • Sprinkle potatoes with remaining 1/2 teaspoon oregano and 1/2 teaspoon garlic powder. Add potatoes to the hot skillet and cook over medium-high heat, stirring occasionally to ensure all sides are browned, 6 to 8 minutes. Transfer potatoes and chicken to a large roasting pan.

  • Cook minced garlic in the hot skillet over medium-high heat until golden brown, 1 to 2 minutes. Pour 1 cup white wine into the pan and bring to a boil while scraping the browned bits off the bottom of the pan using a wooden spoon. Add 1 cup chicken broth. Allow sauce to reduce, 7 to 10 minutes. Pour over chicken and potatoes.

  • Bake in the preheated oven for 1 hour.

  • During the last 25 minutes of baking, melt butter in a saucepan over medium-low heat. Add flour and stir to create a roux. Add remaining 1/2 cup wine, 1/2 cup chicken broth, and whipping cream. Stir until sauce has incorporated and thickened slightly, 7 to 10 minutes. Add lemon juice. Set sauce aside.

  • Stir peas into the roasting pan and continue baking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven and pour sauce over chicken.

Cook's Note:

If the skillet you use is large enough and oven-safe, you can bake this dish in the skillet instead of transferring to a roasting pan.

Nutrition Facts

617 calories; 33.6 g total fat; 157 mg cholesterol; 859 mg sodium. 30.5 g carbohydrates; 36.9 g protein; Full Nutrition

Reviews (22)

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Most helpful positive review

Rating: 5 stars
12/05/2019
This was amazing and so easy to make after a long day at work. We were in the mood for potatoes so I used a cup or Arborio rice and increased the chicken stock and wine. 1/2 cup of each with the chicken and bake for the same time. Rice comes out super creamy. Read More
(1)
26 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/05/2019
This was amazing and so easy to make after a long day at work. We were in the mood for potatoes so I used a cup or Arborio rice and increased the chicken stock and wine. 1/2 cup of each with the chicken and bake for the same time. Rice comes out super creamy. Read More
(1)
Rating: 5 stars
12/05/2019
This was amazing and so easy to make after a long day at work. We were in the mood for potatoes so I used a cup or Arborio rice and increased the chicken stock and wine. 1/2 cup of each with the chicken and bake for the same time. Rice comes out super creamy. Read More
(1)
Rating: 5 stars
10/17/2019
Very good recipe. Didn't change anything other than using more of the oregano and garlic powder as prescribed amount was not enough to season even 8 thighs. This is a bit of work... but worth it. Read More
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Rating: 5 stars
11/26/2019
Whole family adored it. Made as directed except I squeezed the lemon over the chicken when I added the peas at the end of cooking time. Peas and squeeze! Will be on our frequent rotation. This dish made me look like a pro chef. Giggity! Read More
Rating: 5 stars
11/14/2019
I had never even heard of this before and decided to try it. I followed directions exactly and my husband and I both enjoyed it. I honestly think it was delicious just with the sauce in the roasting pan. I will make it again. Read More
Rating: 5 stars
11/22/2019
My girlfriend Margie made this for me today and it was delicious!! Great recipe! Read More
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Rating: 4 stars
08/21/2019
Very taste...Browning the chicken is a must. Read More
Rating: 4 stars
11/16/2019
I used boneless skinless breast AND added some whole clove garlic. I adjusted my cook times accordingly. This cane out of the oven looking and smelling absolutely wonderful. It tasted as good as it looked. I did use my cast iron skillet so I didn't have to dirty another pan easy clean up. Took me probably 45 minutes feom start to oven. Then because of the boneless/ skinless about another 35 minutes to the table. Read More
Rating: 5 stars
11/21/2019
This is a super good recipe that was not that labor intensive. I made a few changes some out of necessity using ingredients I had on hand. I used white cooking wine and vegetable stock instead of chicken. I used quartered russet potatoes instead of baby spuds. I chopped a small onion and added it to the garlic; and forgot to make a roux before adding the wine and cream with the butter in the last sauce. So I made a separate roux using bread flour and bacon grease then added it to the saucepan. I would not have changed anything if I'd had the right ingredients and had not forgotten a step in the sauce. This is a truly versatile recipe that does not break the bank and it's a one pan plan. Meat potatoes and veggies all in the same recipe. Hard to beat. Read More
Rating: 5 stars
11/17/2019
Delicious! I tripled the oregano garlic salt and pepper mixture. I was afraid the oregano would be too strong in the dish but it was so so good! The potatoes were wonderfully creamy and the chicken cooked just right. Read More