Chicken Vesuvio with Roasted Potatoes and Peas

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 4 chicken drumsticks 4 chicken drumsticks
• 1/4 cup all-purpose flour (30g) 1/4 cup all-purpose flour (30g)
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 2 teaspoons dried thyme 2 teaspoons dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 3 tablespoons olive oil (45ml) 3 tablespoons olive oil (45ml)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup white wine (240ml) 1 cup white wine (240ml)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1 pound baby potatoes, halved (450g) 1 pound baby potatoes, halved (450g)
• 1 cup frozen peas (150g) 1 cup frozen peas (150g)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2009 KJ
• Fat (total, saturated): 24g, 6g
• Carbohydrates (total, sugars): 26g, 3g
• Protein: 36g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a shallow dish, combine the flour, dried oregano, dried thyme, salt, and pepper.
3. 3.
   Dredge the chicken pieces in the flour mixture, shaking off any excess.
4. 4.
   Heat olive oil in a large skillet over medium-high heat.
5. 5.
   Add the chicken pieces to the skillet and cook until golden brown on both sides, about 5 minutes per side. Remove from the skillet and set aside.
6. 6.
   In the same skillet, add minced garlic and cook for 1 minute until fragrant.
7. 7.
   Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
8. 8.
   Add chicken broth and bring to a simmer.
9. 9.
   Place the chicken pieces, potatoes, and peas in a baking dish. Pour the wine and broth mixture over the top.
10. 10.
    Cover the baking dish with foil and bake for 30 minutes.
11. 11.
    Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through and the potatoes are tender.
12. 12.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken — Make sure to pat the chicken pieces dry before dredging them in the flour mixture to ensure a crispy crust.
• Potatoes — If you prefer a softer texture, you can parboil the potatoes for a few minutes before roasting them in the oven.
• Peas — If using fresh peas, blanch them briefly in boiling water before adding them to the dish to retain their vibrant color.

Tips & Tricks

• For a crispier skin, you can broil the chicken for a few minutes at the end of the cooking time.
• Feel free to add other vegetables such as bell peppers or carrots to the dish for added flavor and variety.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the skillet before pouring it over the chicken and potatoes.
• Serve the Chicken Vesuvio with a side of crusty bread to soak up the delicious juices.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Chicken Vesuvio hot, garnished with fresh parsley. It pairs well with a simple green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the chicken pieces on a platter, surrounded by the roasted potatoes and peas. Drizzle some of the flavorful pan juices over the top and sprinkle with fresh parsley for an appetizing presentation.