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Chicken Vesuvio on a serving plate with serving spoon
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Chicken Vesuvio

Chicken Vesuvio is garlicky, crispy, and saucy—with roasted potatoes and peas in a white wine pan sauce. Classic Italian-American comfort at home.
Course Main Course
Cuisine Italian
Keyword Chicken Vesuvio, Chicken Vesuvio Recipe, How Do I Make Chicken Vesuvio, How To Make Chicken Vesuvio
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 371kcal
Author Kathleen

Ingredients

  • 3 tablespoons olive oil
  • 1 (3-4 pounds) whole chicken cut into 8 pieces
  • salt
  • pepper
  • 1 1/2 pounds red-skinned potatoes halved
  • 1 tablespoon fresh garlic roughly chopped
  • pinch dried red pepper flakes
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 tablespoon dried Italian seasoning
  • 8 ounces frozen artichoke hearts thawed and drained
  • 2 tablespoons unsalted butter
  • 1-2 tablespoons fresh chopped parsley
US Customary - Metric

Instructions

  • Preheat oven to 450ºF (232ºC).
  • Lay the chicken pieces out on paper towels, and dry. Generously season pieces with salt and pepper.
  • In an ovenproof pot, heat the oil over high heat. When the oil (3 tablespoons) is hot, brown the chicken pieces in batches, in a single layer, until golden brown on all sides, about 10 minutes. Remove the browned chicken pieces to a bowl.
  • Brown the potatoes (1 1/2 pounds) in the same pot, turning occasionally, until golden brown, about 10 minutes. Remove the potatoes to the bowl with the chicken.
  • Add the garlic (1 tablespoon) and red pepper flakes (a pinch) and saute for 1 minute. Add the wine (3/4 cup) and stir, scraping up all the brown bits from the bottom of the pot. Add the broth (3/4 cup), Italian seasoning (1 tablespoon), 1 teaspoon salt, and 1/2 teaspoon black pepper. Return the chicken and potatoes back to the pot and stir to combine. Bring to a boil over medium-high heat.
  • Cover with a tight-fitting lid and bake in the preheated oven until chicken is cooked through 20-25 minutes. Transfer chicken and potatoes to a platter, arranging decoratively. Add artichoke heart (8 ounces) to the pot and cover and simmer over high heat, until they're tender about 4 minutes. Reduce heat to low and add butter (2 tablespoons) to the sauce. Adjust seasoning. Pour sauce over chicken and potatoes, sprinkle with parsley (1-2 tablespoons) and serve.

Notes

  1. Brown in batches. Crowding the pan steams the chicken instead of searing it. Take your time — it’s worth it.
  2. Use the same pot for everything. All those browned bits at the bottom? That’s pure gold for flavor when you deglaze with wine.
  3. Adjust salt carefully. Chicken broth already contains plenty — taste the sauce before seasoning at the end.
  4. Play with veggies. Try adding onions, carrots, or even bell peppers for extra color and sweetness.
  5. Serve with crusty bread. You’ll want something to soak up that incredible sauce!

Nutrition

Serving: 1/4 of the recipe | Calories: 371kcal | Carbohydrates: 33g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 412mg | Potassium: 857mg | Fiber: 5g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 32mg | Calcium: 59mg | Iron: 2mg