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Chicken Vesuvio for Two

Published September 2018

Why This Recipe Works

Chicken Vesuvio is a classic Chicago restaurant dish: crisp-skinned chicken and deeply browned potatoes in a potent garlic and white wine sauce. Line cooks make it one order at a time. To transfer chicken Vesuvio to the home kitchen, we heated oil in a skillet on the stovetop, browned the chicken thighs and halved Yukon Gold potatoes, and added the traditional dried herbs and plenty of garlic cloves. We poured wine into the pan and moved it to the oven so the chicken, potatoes, and garlic could finish cooking unattended. After transferring the cooked chicken and potatoes to a platter, we returned the pan to the stovetop to reduce the sauce further. Mashing the cooked garlic cloves released polysaccharides, which brought the oil and wine together in a rich emulsion, and some fresh minced garlic, tempered with lemon juice, delivered robust flavor.

Ingredients

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4 (5- to 7-ounce) bone-in chicken thighs, trimmed
Kosher salt and pepper
12 ounces Yukon Gold potato, 2 to 3 inches in diameter, halved crosswise
1 tablespoon vegetable oil
7 garlic cloves, peeled (1 whole, 6 halved lengthwise)
teaspoons lemon juice
¾ teaspoon dried oregano
¼ teaspoon dried thyme
¾ cup dry white wine
1 tablespoon minced fresh parsley
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 2)

  • Calories 787
  • Cholesterol 233 mg
  • Fat 46 g
  • Sodium 1374 mg
  • Saturated 11 g
  • Carbs 37 g
  • Trans 0 g
  • Dietary Fiber 4 g
  • Monounsaturated 21 g
  • Sugar 2 g
  • Polyunsaturated 9 g
  • Protein 43 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 2

Trim all the skin from the underside of the chicken thighs, but leave the skin on top intact. To ensure that all the potatoes fit in the skillet, halve them crosswise to minimize their surface area. Combining the garlic with lemon juice in step 1 makes the garlic taste less harsh, but only if the lemon juice is added immediately after the garlic is minced.

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and sprinkle on both sides with ¾ teaspoon salt and ¼ teaspoon pepper. Toss potatoes with 1½ teaspoons oil and ½ teaspoon salt. Mince whole garlic clove and immediately combine with lemon juice in small bowl; set aside.

2. Heat remaining 1½ teaspoons oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Place chicken, skin side down, in single layer in skillet and cook, without moving it, until chicken has rendered about 2 tablespoons of fat, about 2 minutes. Place potatoes cut side down in chicken fat, arranging so that cut sides are in complete contact with surface of skillet. Sprinkle chicken and potatoes with oregano and thyme. Continue to cook until chicken and potatoes are deeply browned and crisp, 6 to 8 minutes longer, moving chicken and potatoes to ensure even browning and flipping pieces when fully browned. When all pieces have been flipped, tuck halved garlic cloves among chicken and potatoes. Remove skillet from heat and pour wine into skillet (do not pour over chicken or potatoes). Transfer skillet to oven and roast until potatoes are tender when pierced with tip of paring knife and chicken registers 185 to 190 degrees, 15 to 20 minutes.

3. Transfer chicken and potatoes to deep platter, browned sides up. Place skillet over medium heat (handle will be hot) and stir to incorporate any browned bits. Using slotted spoon, transfer garlic cloves to cutting board. Chop coarse, then mash to smooth paste with side of knife. Whisk garlic paste into sauce. Continue to cook until sauce coats back of spoon, 2 to 3 minutes longer. Remove from heat and whisk in reserved lemon juice mixture and 1½ teaspoons parsley. Pour sauce around chicken and potatoes. Sprinkle with remaining 1½ teaspoons parsley and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.