Originating in Chicago, this Italian recipe is classic comfort food. Chicken Vesuvio is a one pot dinner loaded with potatoes, chicken and peas in a creamy sauce that's velvety and wonderful.
Pat the chicken pieces dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a large, deep sided, oven safe skillet over medium heat.
Place the chicken in the skillet, skin side down, and look until the skin is golden brown and crisp, approximately 6-8 minutes.
Flip the chicken and brown on the opposite side, approximately 5 minutes.
Transfer the chicken to a platter and keep warm.
Drain all but 2 tablespoons fat from the pan and return to the heat.
Add the potatoes, onion and garlic to the pan. Cook for 4-5 minutes until the potatoes begin to develop a golden brown crust and the onions are softened.
Add the wine to the skillet and scrape up the brown bits (the fond) from the bottom of the pan. Stir in the chicken stock and Italian seasoning.
Arrange the chicken on top of the potatoes and transfer to the oven.
Roast the chicken until cooked through, approximately 45 minutes, and an instant-read thermometer registers 165˚F.
Remove the pan from the oven and return to the stovetop.
Transfer the chicken and vegetables to a platter and bring the cooking liquid to a boil.
Turn the heat to low then add the peas and butter, stirring until smooth.
Season with salt and pepper, to taste.
Serve the chicken with the potatoes and pan sauce.
Sprinkle with parsley, if desired.
Notes
Chicken Vesuvio is best served soon after cooking.