Ingredients with Measurements:
- 4 chicken thighs
- 4 chicken drumsticks
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 pound small red potatoes, halved
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large oven-safe skillet or baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, pepper, oregano, and thyme.
3. Dredge the chicken pieces in the flour mixture, shaking off any excess.
4. In a large oven-safe skillet or baking dish, heat the olive oil over medium-high heat.
5. Add the chicken pieces and cook until browned on all sides, about 5 minutes per side.
6. Remove the chicken from the skillet and set aside.
7. Add the white wine, chicken broth, lemon juice, and garlic to the skillet.
8. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
9. Add the potatoes and peas to the skillet and stir to combine.
10. Return the chicken to the skillet, nestling it into the potato mixture.
11. Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
12. Sprinkle with chopped parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 27g
- Carbohydrates: 31g
- Protein: 34g
Substitutions for ingredients:
- Chicken thighs and drumsticks can be substituted with bone-in chicken breasts or boneless, skinless chicken thighs.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add sliced onions or bell peppers to the potato mixture for extra flavor.
- Use sweet potatoes or butternut squash instead of red potatoes.
- Add chopped bacon or pancetta to the skillet before cooking the chicken for extra richness.
Tips and tricks:
- Make sure to brown the chicken well before baking to ensure a crispy skin.
- Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F.
- If the potato mixture is too dry, add a splash of chicken broth or white wine.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken and potato mixture on a large platter, garnished with fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the chicken is not browning well, increase the heat slightly.
- If the potato mixture is too dry, add a splash of chicken broth or white wine.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken Vesuvio is a classic Italian-American dish that originated in Chicago in the 1930s.
Flavor profiles:
- Savory, garlicky, and slightly tangy from the lemon juice and white wine.
Serving suggestions:
- Serve hot with a side salad or crusty bread for a complete meal.
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Region: Italian