Chicago-Style Chicken Vesuvio
If you're tired of making the usual chicken dinner for your family, you should try this Chicago-Style Chicken Vesuvio. This easy Italian recipe uses chicken on the bone, potato wedges, garlic and peas to create a juicy, flavorful meal. The salty potatoes are a great contrast to the sweet peas, and they both add a lot of zest to the chicken. It's very filling, so we guarantee that it will satisfy your whole family. It also doesn't take very long to prepare. If you don't like spending too much time in the kitchen, this meal is for you.
Cooking Time1 hr 15 min
Ingredients
- 3 pounds bone-in, skin-on chicken pieces
- Salt and pepper
- Dried oregano
- Granulated garlic
- Potato wedges, about 4 russets or 6 reds
- 1 1/2 cup white wine
- 1 1/2 cup chicken broth
- 12 whole garlic cloves
- 1 cup frozen peas
Instructions
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Preheat oven to 375 degrees F.
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Season chicken with salt, pepper, oregano and garlic.
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Coat the bottom of a large, heavy skillet with olive oil and brown chicken pieces and potato wedges. Remove to a large roasting pan.
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Add garlic cloves to the skillet and cook until golden brown.
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Deglaze pan with wine, then add chicken broth. Cook down for several minutes and pour over chicken and potatoes. Add peas the last 15 minutes of cooking.
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Bake until chicken is cooked, about 1 hour and 15 minutes.
