Chicago's Chicken Vesuvio
A comforting and classic one-pan dinner which originated in Chicago's Little Italy. It's all of your favorite flavors!
Servings: 4 servings
Special Equipment
- 12" oven safe skillet with lid
Ingredients
- 4 Tablespoons olive oil, divided in half
- 6 chicken thighs, with skin and bones
- ½ cup flour
- 1 teaspoon salt, divided in half
- 1 teaspoon freshly ground pepper, divided in half
- 2 Tablespoons butter
- 6 large garlic cloves, peeled and smashed
- 6 ounces mushrooms, sliced, cremini or white or baby bella, your choice.
- 1 pound small red skinned potatoes, halved
- 3 Tablespoons chopped fresh oregano, or 1 Tablespoon dried
- 2 Tablespoons chopped fresh thyme leaves, or 2 teaspoons dried
- 1 teaspoon crushed red pepper, or more if you like it spicy! I add ½ teaspoon extra for my family.
- ¾ cup chicken broth
- ½ cup dry vermouth, or any dry white wine
- 1 cup frozen peas
- Fresh parsley, chopped for garnish
- ½ lemon
Instructions
- Heat your oven to 375°F.
Brown the Chicken
- In a 12" oven-proof skillet with a lid, heat 2 Tablespoons of the olive oil over medium high heat.
- While the oil is heating put the flour, ½ teaspoon of salt and ½ teaspoon of pepper into a paper or plastic bag, hold the bag closed and shake to combine.
- Add 2 pieces of chicken to the bag and shake to totally cover the pieces with flour. Use a tong to lift the pieces from the flour, shake to remove any excess, then lay, skin side down, into the hot oil. Repeat with the remaining chicken pieces. Six thighs should fit comfortably in your skillet. If not, cook 4 and then 2.
- Cook the chicken until golden brown on both sides, about 10 minutes total.
- When the chicken is browned, transfer to a bowl or deep dish.
Cook the Mushrooms and Garlic
- Add the butter to the skillet and melt, then add the garlic and mushrooms and sauté until softened. Then remove mushroom mixture to the bowl with the chicken. (The mushrooms don't have to be totally cooked, because they will cook longer in the oven.)
Brown the Potatoes
- Add the remaining 2 Tablespoons of oil to the skillet. When heated (which shouldn't take long because the skillet is already hot), add the potatoes, oregano, thyme, crushed red pepper, and remaining salt and pepper. Stir to coat the potatoes with the oil and spices.
- Cook until the potatoes are golden brown, stirring occasionally, about 10 minutes.
- Add the wine and chicken broth and deglaze the pan, scraping up any browned bits on the bottom. Bring to a boil and boil for about 2 minutes to dissipate the alcohol.
Put it all together.
- Return the chicken, mushrooms and garlic to the skillet and sprinkle the peas over the top.
Bake
- Put the cover on and place the skillet in the oven. Bake for 20-25 minutes or until chicken is cooked through and the internal temperature reaches 165°F.
- If it's a casual meal, I put a trivet on the table and serve the meal directly from the hot pan. For something a bit more special, transfer the thighs to a large platter and arrange the potatoes and vegetables around the chicken.
- Squeeze the lemon over the top, then sprinkle with chopped fresh parsley.
Notes
Gr8 Make Ahead Tips:
Make this the day before or in the morning. Just don't add the peas. Once everything is browned and back in the pan, cool it down a little, put the lid on, and refrigerate. About 30 minutes before baking, remove the pan from the fridge and set it on the counter to take the chill off. This is perfect to do while heating your oven. Heat the oven 400°F instead of 375°. Add the peas, put the covered pan in the pre-heated oven and bake for 25 - 30 minutes or until a thermometer registers that the internal temperature of the chicken is 165°F. Tried this recipe?Mention @Great8Friends or tag #gr8food!