Chicken Vesuvio
A classic Italian dish from Chicago's Italian restaurants, featuring moist and tender chicken, crisp bronzed potatoes, and a rich garlic, herb, and wine sauce all cooked in a single skillet. The chicken is dredged in flour and browned, then combined with golden potatoes, garlic, herbs, and aromatic spices, finished with a broth and white wine sauce.
Ingredients
Instructions
- 1
Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge chicken breasts in flour.
- 2
Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Brown chicken lightly, 3 to 4 minutes per side; transfer to plate and wipe skillet clean.
Timer: 4m - 3
Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in garlic, oregano, rosemary, and 1/8 teaspoon salt and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping up any browned bits.
Timer: 7m - 4
Nestle browned chicken into potatoes, add any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 12 to 18 minutes, flipping chicken halfway through cooking; transfer chicken to serving platter and tent loosely with aluminum foil.
Timer: 18m - 5
Increase heat to medium and continue to simmer potatoes and sauce, uncovered, until potatoes are tender and sauce is slightly thickened, 5 to 7 minutes. Using slotted spoon, transfer potatoes to platter with chicken. Stir peas, butter, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over chicken and potatoes and serve.
Timer: 7m