Chicken Vesuvio
★★★☆☆
Ingredients
- 6 (6-ounce) bone-in, skin-on chicken thighs, patted dry6 (6-ounce) bone-in, skin-on chicken thighs, patted dry
- 2½ teaspoons kosher salt, divided12 ml kosher salt, divided
- 12 ounces baby Yukon Gold potatoes (about 12 small potatoes), halved crosswise340 g baby Yukon Gold potatoes (about 12 small potatoes), halved crosswise
- 2 medium shallots, finely chopped (about ½ cup)2 medium shallots, finely chopped (about ½ cup)
- 6 garlic cloves, thinly sliced (about 3 tablespoons)6 garlic cloves, thinly sliced (about 3 tablespoons)
- 1 teaspoon black pepper5 ml black pepper
- 1½ teaspoons chopped fresh oregano, divided8 ml chopped fresh oregano, divided
- 1½ teaspoons chopped fresh thyme, divided8 ml chopped fresh thyme, divided
- ⅔ cup dry white wine160 ml dry white wine
- ¾ cup chicken stock180 ml chicken stock
- ¼ cup unsalted butter, cubed60 ml unsalted butter, cubed
- ⅔ cup frozen green peas160 ml frozen green peas
- 1 tablespoon fresh lemon juice15 ml fresh lemon juice
- Roughly chopped fresh flat-leaf parsleyRoughly chopped fresh flat-leaf parsley
Instructions
- 1. Preheat oven to 425°F. Sprinkle chicken thighs evenly with 2 teaspoons salt; arrange skin side down in a single layer in a large ovenproof skillet. Cook, undisturbed, over medium-high until skin side is crispy and golden brown, 15 to 20 minutes. Transfer to a plate, reserving 3 tablespoons of drippings in skillet. Discard or reserve remaining drippings for another use.
- 2. Carefully add potatoes to reserved drippings in skillet, arranging cut side down in a single layer; cook over medium-high, undisturbed, until browned, 3 to 5 minutes. Add shallots, garlic, pepper, ½ teaspoon oregano, ½ teaspoon thyme, and remaining ½ teaspoon salt. Cook, stirring constantly, until fragrant and shallots are softened, 1 to 2 minutes.
- 3. Add wine to skillet, and bring to a boil over medium; boil, stirring occasionally, until slightly thickened and reduced by about half, about 3 minutes. Add stock; return chicken thighs to skillet, placing skin side up on top of potato mixture along with any accumulated juices. Bake in preheated oven until an instant-read thermometer inserted into thickest portion of chicken registers 175°F, 16 to 18 minutes.
- 4. Transfer chicken and potatoes to a clean plate using a slotted spoon. Bring stock mixture to a gentle simmer over medium. While whisking constantly, add butter, 1 piece at a time, until incorporated, about 3 minutes. Simmer over medium, whisking occasionally, until thickened, about 2 minutes.
- 5. Add peas and remaining 1 teaspoon each oregano and thyme; cook over medium-low, stirring often, until peas are warmed through, about 3 minutes. Remove from heat, and stir in lemon juice. Return potatoes and chicken to skillet; garnish with parsley.
This is a classic Chicago dish featuring crispy-skinned chicken thighs with potatoes in a garlic-white wine sauce. The key technique is getting the chicken skin properly crispy before building the sauce in the same pan. Make sure not to disturb the chicken while browning for maximum crispiness. The butter is whisked in at the end to create a silky, emulsified sauce.
Wine Pairing: Medium White — Pinot Grigio or Sauvignon Blanc — the crisp acidity cuts through the rich chicken fat while complementing the garlic and herbs without overwhelming the delicate white wine sauce