Chicken Vesuvio

[Photograph: Blake Royer]

Chicken Vesuvio

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:60 minutes
This recipe appears in: Dinner Tonight: Chicken Vesuvio


  • 1/2 cup olive oil
  • 5 cloves garlic, peeled
  • 2 large russet potatoes, peeled and cut into chunks
  • 1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)
  • 3/4 cup white wine
  • 3/4 cup chicken stock
  • 3 tablespoons chopped parsley
  • 1 tablespoon dried oregano
  • Salt and pepper
  • 1 cup frozen peas, thawed


  1. 1

    Heat an oven to 325°F. In a roasting pan (or a large (14-inch) oven-proof skillet), heat the olive oil over medium until shimmering. Add the potatoes and garlic and cook until golden brown, about 12 minutes. Remove to a plate, leaving behind as much oil as possible.

  2. 2

    Add the chicken to the skillet, skin-side down. Cook until golden and crisp, then turn and cook the other side until golden as well. Add the wine and cook until it reduces by half.

  3. 3

    Return the garlic and potatoes to the pan, along with the chicken stock, parsley, oregano, and a pinch of salt and pepper. Transfer to the oven and cook, uncovered, until the chicken is cooked through, about 45 minutes. Add the peas to the pan with 5 minutes left in the cooking time. Serve with the roasting juices in the pan.


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