Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.
Chicken vesuvio, now a signature Chicago dish, is the best kind of roast chicken dish there ever was.
With perfectly golden-brown bone-in chicken thighs, a garlicky-lemony white wine cream sauce, crisp-tender potato wedges and (frozen) peas for that added color. It is truly heaven on a plate.
And yes, we definitely need some crusty bread to sop up all that saucy goodness.
A few notes:
- Boneless, skinless chicken can be substituted here but bone-in, skin-on will have the best kind of flavor. Cut up whole chicken would also be a great sub.
- Yukon gold potatoes will work beautifully here.
- We recommend using light-style wines such as pinot grigio, pinot gris, or sauvignon blanc.
- Don’t like cooking with wine? Additional chicken stock can be used in place of the wine.
- 2 russet potatoes, cut into 8 long wedges
- 1 ½ tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 large shallots, diced
- 3 cloves garlic, minced
- ¾ teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup dry white wine*
- ⅔ cup frozen peas
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 30-35 minutes, or until golden brown, stirring halfway. Set aside and keep warm.
Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the skillet.
Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 12-15 minutes.
Stir in peas and lemon juice until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately with potatoes, garnished with parsley, if desired.
*Chicken stock can be used for white wine as a non-alcoholic substitute.