# Classic Chicken Vesuvio: One-Pan Italian Comfort Food

## Introduction

**Chicken Vesuvio** is a rustic Italian-American dish that brings bold flavor and hearty satisfaction — all in one pan. Originating in Chicago but inspired by the traditions of southern Italy, this comforting meal combines **crispy pan-seared chicken**, **garlicky potatoes**, **white wine**, **peas**, and a vibrant burst of **herbs and lemon**.

It’s savory, saucy, and perfect for a cozy dinner that feels both **elegant and unfussy**. Best of all, it’s made in a single skillet for easy cleanup, making it ideal for weeknight meals or relaxed weekend gatherings.

With golden potatoes soaking up the herbed wine sauce and juicy chicken infused with garlic and oregano, every bite delivers satisfying depth — no pasta required.

## Ingredients Overview

To keep this dish authentic yet accessible, you’ll need simple pantry staples and fresh herbs.

### Main Ingredients:

* **Bone-in, Skin-on Chicken Thighs or Drumsticks**
These cuts stay juicy and crisp up beautifully in the pan. Use a mix or all thighs for even cooking.

* **Yukon Gold or Red Potatoes**
Waxy potatoes hold their shape and crisp up nicely while soaking in the broth.

* **Garlic (Lots!)**
Garlic is a signature flavor in Chicken Vesuvio — use fresh cloves, sliced or crushed.

* **Dry White Wine**
Adds acidity and depth. Sauvignon Blanc or Pinot Grigio work well. If not using wine, sub with chicken broth and a splash of lemon.

* **Chicken Broth (Low Sodium)**
Combines with the wine to create a flavorful braising liquid.

* **Frozen Peas**
Added at the end for color and a touch of sweetness.

* **Oregano & Thyme**
Classic Mediterranean herbs that complement garlic and wine.

* **Olive Oil & Butter**
Olive oil sears the chicken; butter enriches the sauce.

* **Lemon Juice & Parsley**
Brighten up the dish just before serving.

### Optional Add-ins:

* Crushed red pepper flakes (for heat)
* Shallots or onions (for a sweeter aromatic base)
* Capers or olives (for briny contrast)

## Step-by-Step Instructions

### 1. Sear the Chicken

* Pat **4–6 bone-in, skin-on chicken thighs** dry with paper towels and season generously with salt and pepper.
* In a large skillet or Dutch oven, heat **2 tbsp olive oil** over medium-high heat.
* Add chicken, skin-side down, and sear for 5–6 minutes until golden brown. Flip and sear the other side for 3–4 minutes.
* Transfer chicken to a plate and set aside.

### 2. Brown the Potatoes

* In the same skillet, add:

* **1½ lbs Yukon gold potatoes**, cut into wedges
* Additional **1 tbsp olive oil**, if needed
* Sauté potatoes for 5–6 minutes until golden, turning occasionally.
* Add **6–8 cloves garlic**, sliced, and cook until fragrant (1–2 minutes).

### 3. Deglaze with Wine

* Carefully pour in **½ cup dry white wine** and scrape up any browned bits.
* Let the wine simmer for 2–3 minutes to reduce slightly.

### 4. Simmer the Chicken

* Add back the seared chicken.
* Pour in **1½ cups chicken broth**, and sprinkle with:

* **1 tsp dried oregano**
* **½ tsp dried thyme**
* Salt and pepper to taste
* Bring to a simmer, cover, and reduce heat to medium-low.
* Cook for **25–30 minutes**, until chicken is fully cooked and potatoes are tender.

### 5. Finish with Peas and Lemon

* Uncover, add **1 cup frozen peas**, and simmer uncovered for another **3–5 minutes** until peas are tender and sauce thickens slightly.
* Stir in **1 tbsp butter** and **juice of ½ lemon**.
* Garnish with chopped **fresh parsley** before serving.

## Tips, Variations & Substitutions

* **Boneless Option**: You can use boneless chicken thighs, but reduce simmer time to avoid overcooking.
* **No Wine?** Use all broth plus a splash of lemon juice or white wine vinegar.
* **Add Veggies**: Try artichoke hearts, sautéed spinach, or mushrooms for a twist.
* **Make It Crispier**: Finish under the broiler for a few minutes to crisp up the skin again before serving.
* **Double the Sauce**: Add extra broth and wine if you want more sauce to spoon over rice or bread.

## Serving Ideas & Occasions

Chicken Vesuvio is best served with:

* **Crusty bread** to soak up the garlicky wine sauce
* A **simple arugula salad** with lemon and Parmesan
* **Cauliflower mash** for a lower-carb pairing
* **Steamed green beans or roasted asparagus**

It’s a versatile main for:

* **Weeknight dinners**
* **Casual entertaining**
* **Meal prep** — leftovers reheat beautifully

## Nutritional & Health Notes

This dish is protein-rich, balanced, and naturally gluten-free. With a generous serving of vegetables and healthy fats from olive oil, it’s a wholesome, satisfying meal.

Estimated per serving (based on 4 servings):

* **Calories**: 450–500
* **Protein**: 35–40g
* **Carbs**: 25–30g (mostly from potatoes and peas)
* **Fat**: 25g
* **Fiber**: 4g

To reduce carbs: Swap potatoes for cauliflower florets and skip peas.

## FAQs

### Q1: What wine is best for Chicken Vesuvio?

A: Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work best. Avoid sweet wines.

### Q2: Can I make it ahead of time?

A: Yes. Make up to 2 days ahead, cool completely, and store in the fridge. Reheat gently on the stovetop.

### Q3: Can I freeze it?

A: While the chicken freezes well, potatoes can get mushy when thawed. For best results, freeze the chicken and sauce only, and make potatoes fresh.

### Q4: Can I make it in the oven?

A: Yes. After adding broth and wine, transfer the skillet to a 375°F oven (if oven-safe) and bake for 30–35 minutes.

### Q5: What herbs go best with this dish?

A: Oregano and thyme are traditional. Fresh parsley or basil at the end adds brightness.

### Q6: What’s the origin of Chicken Vesuvio?

A: It’s a Chicago Italian-American creation, likely developed in mid-20th century restaurants, named after Mount Vesuvius for its bold flavor and sizzling presentation.

### Q7: Can I use skinless chicken?

A: Yes, but you’ll lose some of the richness and crisp texture. Consider adding a bit more butter or olive oil to compensate.

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## Recipe Card

**Description:**
Classic Chicken Vesuvio — seared chicken and crispy potatoes simmered in a garlicky white wine sauce with peas, herbs, and lemon. One pan, endless comfort.

**Ingredients:**

* 4–6 bone-in, skin-on chicken thighs
* 2 tbsp olive oil (plus more as needed)
* 1½ lbs Yukon gold potatoes, cut into wedges
* 6–8 garlic cloves, sliced
* ½ cup dry white wine
* 1½ cups low-sodium chicken broth
* 1 tsp oregano
* ½ tsp thyme
* Salt & pepper to taste
* 1 cup frozen peas
* 1 tbsp butter
* Juice of ½ lemon
* Fresh parsley for garnish

**Instructions:**

1. Season chicken with salt and pepper. Sear in oil until golden. Set aside.
2. Add potatoes to skillet; cook until browned. Add garlic and sauté 1–2 minutes.
3. Deglaze with wine. Simmer briefly.
4. Add chicken, broth, oregano, thyme. Cover and simmer 25–30 minutes.
5. Add peas and simmer uncovered 5 more minutes.
6. Stir in butter and lemon juice. Garnish with parsley and serve.

**Notes:**

* Substitute broth for wine if needed.
* For extra crispiness, finish under broiler.
* Serve with crusty bread or over mashed cauliflower.

**Details:**
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Calories: ~475 per serving
Course: Dinner
Cuisine: Italian-American