Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 pound baby potatoes, halved
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Season the chicken thighs with salt and pepper.
2. Heat the olive oil in the pressure cooker over medium-high heat.
3. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side.
4. Add the garlic, oregano, and thyme and cook for 1 minute.
5. Pour in the chicken broth and white wine and scrape up any browned bits from the bottom of the pressure cooker.
6. Add the potatoes and peas.
7. Close the pressure cooker and cook on high pressure for 12 minutes.
8. Release the pressure manually and remove the lid.
9. Stir in the chopped parsley.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
High pressure
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 29g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Dry white wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add sliced onions and bell peppers for extra flavor.
- Use sweet potatoes instead of baby potatoes for a healthier option.
- Add sliced mushrooms for a heartier dish.
Tips and tricks:
- Make sure to brown the chicken thighs well before pressure cooking to ensure a crispy skin.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the sauce before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the chicken thighs on top of the potatoes and peas.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Pair with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the chicken is not fully cooked after pressure cooking, return it to the pressure cooker and cook for an additional 2-3 minutes.
- If the sauce is too thin, simmer on the stovetop until it thickens.
Food safety advice:
- Always use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
- Follow the manufacturer's instructions for your pressure cooker to ensure safe use.
Food history:
Chicken Vesuvio is a classic Italian-American dish that originated in Chicago in the 1930s.
Flavor profiles:
Savory, garlicky, and herbaceous.
Serving suggestions:
Serve with a glass of dry white wine.
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Region: Italian