Chicken Vesuvio

I first had this dish years ago in Chicago, where it originated, and instantly fell in love. It was named after the Italian Volcano, Mt. Vesuvius, because of the steam and flame that would erupt from adding the White Wine to the sizzling pan. While the dish's precise origins are disputed, its deliciousness and popularity aren't. There are several versions out there, but some of the features remain the same; the beautifully browned Chicken, the Garlic, the Potatoes, the White Wine sauce...I hope you enjoy my take on this amazing dish.

Jenny Lynn @PattonIsGod

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Ingredients

4 People

3 lbsChicken (Bone In Skin On) Thighs, Dark Meat Is Best
2 lbsRusset, Red, or Gold Potatoes (Halved, 2" Cubes or Wedges)
15 ClovesGarlic (13 Halved & 2 Minced or Grated)
2 CupDry White Wine (Sub Chicken Broth if Desired)
1 CupFresh or Frozen Peas (Optional)
1/2Large Lemon (Juice)
2 1/2 tspSalt (1 tsp for Potatoes & 1 1/2 tsp for Chicken)
1/2 tspBlack Pepper
1 1/2 tspDried Oregano
1 tspDried or 1 Tbsp Fresh Thyme Leaves
2 TbspOlive Oil (Divided) (Use More if Necessary)
2 TbspFresh Parsley Chopped (Divided)

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Steps

1

Preheat Oven to 450°
2

Cut Potatoes & place in a Mixing Bowl. Cut depending on size of your Potatoes. If they're Small, just cut them in Half. Add Salt & 1 Tbsp Oil & Toss well. Set aside. Trim any excess skin off of Chicken, & Sprinkle evenly with Salt, Pepper, Oregano, & Thyme, on both sides. Set aside. Prepare Garlic Cloves by cutting them in half. Mince or Grate the last 2 Cloves into a Ramekin, full of the Juice of Half a Lemon (1 - 2 Tbsp). Set aside.
3

Heat a Large 16 x 13 Roasting Pan or a Large Deep Skillet over Medium to Medium High Heat. Add 1 - 2 Tbsp Oil. Add Chicken Skin Side Down. Once Chicken Fat starts to render out, add the Potatoes. Make sure the Exposed Potato is touching the pan, not the Skin Side. Check & Move Chicken & Potatoes around to ensure they are Browning Evenly. This will take several minutes.
4

Once Chicken & Potatoes have Browned & Crisped up nicely, flip them over, Skin & Crispy side up. Add the Halved Garlic Cloves. Stir around for a Couple Minutes, then add the White Wine.
5

Place pan in Oven & Roast for 15 - 20 Minutes. Remove pan & test for Doneness. Chicken (Dark Meat) should read at least 185° & Potatoes should easily Pierce with a Fork. Remove Chicken & Potatoes, & place them onto a Large Serving Platter, Skin Side up. Take the Garlic Cloves out & place them on a Cutting Board. Mash Cloves with a Fork or the Side of your Chef's Knife. Mash until you have a Paste, then Scrape it up and Whisk it back into the Sauce. Place Pan back on burner over Medium Heat.
6

Heat Sauce until it begins to Reduce & Thicken. Stir in the Lemon Juice & Garlic Mixture. You can Add some Butter if it's not thickening to your liking. Now, add half the Parsley & all of the Peas, if you're using them. Cook until the Peas are heated thoroughly. Taste for Seasoning. Pour Sauce on the Serving Platter, being careful to avoid the Crispy Skins & Crispy Potatoes. Garnish with remaining Parsley.
7

Enjoy!