Chicken Vesuvio

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Servings: 6–8

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes 

IngredientsFor the Chicken: 

• 12 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 6 Yukon Gold potatoes, cut into wedges

 For the Sauce: 

• 3 tbsp olive oil
• 4 tbsp unsalted butter (plus 4 more tbsp later in recipe)
• 10 garlic cloves, peeled
• ½ cup dry white wine
• 32 oz (4 cups) chicken stock
• Juice of 1 large lemon
• Pinch of all-purpose flour
• 23 oz pearl onions, peeled
• 1 tsp dried oregano
• 3 tbsp fresh Italian parsley, chopped
• 12 oz green peas (fresh or frozen)

Instructions 

1. Preheat Oven
   Preheat your oven to 450°F (230°C).
2. Prepare Vegetables
   Cut potatoes into wedges. Peel garlic cloves and set aside. Chop parsley.
3. Season Chicken
   Rinse chicken thighs under cold water and pat dry with a clean towel. Season both sides generously with salt and pepper.
4. Brown the Chicken
   In a large skillet (or two smaller skillets), heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Once hot, place chicken skin side down and sear for about 5 minutes, or until golden brown. Flip and cook an additional 5 minutes. Remove chicken from skillet and set aside.
5. Fry the Potatoes
   In the same skillet, add potato wedges and fry for 8–10 minutes, or until golden. Transfer to a paper towel–lined plate to drain excess oil.
6. Prepare the Sauce Base
   Pour off most of the oil from the skillet, leaving about 1 tablespoon. Add 4 tbsp butter and the garlic cloves. Sauté until garlic is lightly golden, about 2–3 minutes.
7. Deglaze & Simmer
   Add white wine to the pan, scraping up browned bits. Cook until wine reduces by half. Stir in chicken stock, season with salt and pepper to taste, and simmer for 5 minutes.
8. Finish the Sauce
   Add the remaining 4 tbsp butter, lemon juice, and a pinch of flour. Cook for 2 minutes to slightly thicken.
9. Combine & Bake
   Return chicken, potatoes, pearl onions, and oregano to the skillet. Transfer to the preheated oven and bake uncovered for 45 minutes.
10. Add Peas & Herbs
    Stir in peas and chopped parsley. Continue cooking for another 15 minutes.
11. Rest & Serve
    Remove from oven and let rest for 10 minutes before serving. Serve hot with crusty Italian bread to soak up the sauce.