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Chicken Vesuvio

This is a popular 'Greek-esque' chicken recipe from Chicago. Super fragrant with potatoes, herbs and those little onions...it's all so good. Plus everything cooks in one pan, and that's always a bonus.

Ingredients

  • 4 chicken thighs, bone in & skin
  • Kosher salt and coarse ground pepper
  • 6 tablespoons butter
  • Olive oil
  • 1 pound Yukon gold potatoes, quartered lengthwise
  • 6 whole cloves garlic, peeled
  • 2 teaspoons dried oregano
  • 1/3 cup vermouth or dry white wine
  • 1 1/2 cups chicken stock
  • 1 cup frozen baby peas
  • 1 cup frozen pearl onions
  • 1/2 lemon
  • Parsley for garnish

Directions

  1. Preheat oven to 425
  2. Season both sides of thighs with salt & pepper
  3. Melt 2 tablespoons of the butter with 1 tablespoon of oil in a large skillet, and put chicken in skin-side down
  4. Cook over medium heat until golden brown, 5-6 minutes then flip and cook 2-3 minutes, then remove to a plate
  5. Leaving a few tablespoons of the oil, place potatoes in the pan and cook cut-side down until golden, then flip to other cut side and repeat - removed when done
  6. Reduce heat to medium-low, add remaining butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant , about a minute
  7. Stir in the oregano and cook just until the garlic is beginning to brown, a couple minutes
  8. Add the vermouth, and let cook a minute, then add the chicken stock, peas and onions
  9. Stir well, then add back the potatoes, then the chicken and bake about 20 minutes, or until chicken is about 175
  10. Squeeze lemon juice over the top and garnish with parsley before serving