Recipes Meat and Poultry Chicken Chicken Thigh Recipes Classic Chicken Vesuvio 4.8 (33) 29 Reviews 15 Photos This classic chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet. Submitted by thedailygourmet Updated on November 18, 2024 Save Rate Print Share Close Add Photo 15 15 15 15 Prep Time: 15 mins Cook Time: 1 hr 40 mins Total Time: 1 hr 55 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 10 skin-on, bone-in chicken thighs 1 ½ teaspoons dried oregano, divided 1 ½ teaspoons garlic powder, divided 1 teaspoon salt, or to taste ½ teaspoon ground black pepper 1 tablespoon grapeseed oil, or more as needed 1 ½ pounds baby potatoes, halved 2 cloves garlic, minced 1 ½ cups white wine, divided 1 ½ cups chicken broth, divided 2 tablespoons unsalted butter 2 tablespoons all-purpose flour ½ cup heavy cream 1 small lemon, juiced 1 cup frozen peas Directions Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper. Heat a large, heavy skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown, 5 to 7 minutes. Transfer to a plate. Sprinkle potatoes with remaining 1/2 teaspoon each oregano and garlic powder. Add potatoes to the skillet over medium-high heat; cook, stirring occasionally, until all sides are browned, 6 to 8 minutes. Transfer chicken and potatoes to a large roasting pan. Add garlic to the skillet over medium-high heat; cook until golden brown, 1 to 2 minutes. Pour in 1 cup white wine; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until sauce reduced, 7 to 10 minutes; pour over chicken and potatoes. Cook in the preheated oven for 1 hour. During the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and stir to create a roux. Stir in remaining 1/2 cup wine, 1/2 cup chicken broth, and heavy cream until sauce is incorporated and slightly thickened, 7 to 10 minutes; stir in lemon juice. Set aside. Stir peas into the roasting pan; continue cooking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven; pour wine sauce over chicken. Cook's Note: If the skillet you use is large enough and oven-safe, you can bake the dish in the skillet instead of transferring to a roasting pan. I Made It Print 44 home cooks made it! Nutrition Facts (per serving) 617 Calories 34g Fat 31g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 617 % Daily Value * Total Fat 34g 43% Saturated Fat 13g 64% Cholesterol 157mg 52% Sodium 859mg 37% Total Carbohydrate 31g 11% Dietary Fiber 5g 16% Total Sugars 3g Protein 37g 74% Vitamin C 39mg 43% Calcium 72mg 6% Iron 4mg 20% Potassium 902mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.