Easy Skillet Chicken Vesuvio
This Easy Skillet Chicken Vesuvio dish is a delicious one pan Italian dish made with chicken thighs, potatoes, and peas in a buttery, white wine, and chicken broth sauce!
Servings 4
Ingredients
- 1.5 lbs. bone-in chicken thighs
- Salt and pepper to taste
- 1 tbsp. olive oil
- 8-10 fingerling potatoes washed and halved
- 3 cloves garlic thinly sliced
- 1 tsp. fresh rosemary minced
- 1/2 tsp. dried oregano
- 1 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 cup fresh or frozen peas
- 2 tbsp. butter
- 2 tsp. lemon juice
- Crusty bread for serving
- Optional: fresh parsley for garnish.
Instructions
- Pat the chicken thighs dry with a paper towel and season with salt and pepper.
- In a large cast iron skillet, heat 1 tbsp. of olive oil over medium heat.
- Add the chicken to the skillet and cook for 5 minutes. Flip the chicken and cook for another 5 minutes. Then, transfer to a plate and keep warm.
- Add the potatoes in the skillet sliced-side-down and cook for 6-7 minutes, or until they’re golden brown. Then, flip.
- Stir in the sliced garlic, rosemary, and oregano and cook for about a minute.
- Then, stir in the chicken broth and wine, bringing it to a simmer.
- Add the butter and lemon juice and cook until the butter has melted. Then, stir in the peas and season with salt and pepper.
- Add the chicken thighs back to the skillet and continue simmering until the chicken is cooked through and the sauce has reduced about halfway.
- Spoon some of the sauce over the chicken. Garnish with fresh parsley and serve with crusty bread on the side.