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Chicken Vesuvio is a delightful classic in Italian-American cuisine that has captured the hearts and taste buds of many home cooks and culinary enthusiasts. This comforting dish brings together juicy chicken parts, tender baby potatoes, and vibrant green peas, all enveloped in a rich, flavorful sauce. Not only is Chicken Vesuvio known for its mouth-watering taste, but it’s also celebrated for its straightforward preparation, making it an ideal choice for family dinners or special occasions.

Irresistible Chicken Vesuvio Recipe – A Hearty Classic!

Discover the deliciousness of Chicken Vesuvio, a classic Italian-American dish that combines juicy chicken, tender baby potatoes, and vibrant peas in a rich, flavorful sauce. This easy-to-make recipe is perfect for family dinners or special occasions and highlights bold flavors like garlic and herbs. Elevate your cooking with high-quality ingredients and enjoy this comforting meal that pleases all palates. #ChickenVesuvio #ItalianAmerican #ComfortFood #
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper, to taste

1 cup white wine (such as Chardonnay)

1 cup chicken broth

1 pound baby potatoes, halved

1 cup frozen peas

1 tablespoon fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Prepare the Chicken: Season the chicken thighs generously with salt and black pepper on both sides.

    Sear the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 6-7 minutes until the skin is golden and crispy. Flip and sear the other side for another 4-5 minutes. Remove the chicken and set aside.

      Sauté Aromatics: In the same skillet, add minced garlic, oregano, thyme, and red pepper flakes. Sauté for about 1-2 minutes until fragrant, stirring frequently to avoid burning.

        Deglaze the Pan: Pour in the white wine and scrape up any brown bits from the bottom of the pan. Allow the wine to simmer for about 2-3 minutes until reduced slightly.

          Add Broth & Potatoes: Stir in the chicken broth and add the halved baby potatoes. Bring the mixture to a gentle boil.

            Nestle in the Chicken: Return the browned chicken thighs to the skillet, skin-side up. Reduce heat to a simmer and cover.

              Cook: Let the chicken and potatoes simmer for about 25-30 minutes until the chicken is cooked through and the internal temperature reaches 165°F (75°C). The potatoes should be fork-tender.

                Finish with Peas: Stir in the frozen peas during the last 5 minutes of cooking. Squeeze in the lemon juice for brightness.

                  Garnish & Serve: Once done, remove from heat and garnish with fresh parsley. Serve the Chicken Vesuvio with the pan sauce spooned over the top!

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4