Translated as ” Vesuvius” chicken in English, this dish was named after the volcano, Mount Vesuvius, which is near Naples. I was incredibly lucky to get to see this volcano when I went to Italy with my family in 2018.
This is one of my favorite chicken dishes. It is flavorful and hearty.
Ingredients:
Pearl onions
Frozen peas
Chicken thighs, skin-on and bone-in
White wine
Yukon gold or russet potatoes (for russet, cut smaller as shown in the picture)
Salt and pepper
Thyme, chopped
3 garlic cloves, cut in half
Olive oil
Directions:
Preheat oven to 400F.
Brown chicken in olive oil until skin is crisp; remove and set aside.
Place onions, potatoes, garlic, olive oil, and thyme in a bowl and mix.
In the same pan, add enough white wine to deglaze, then add the potato and onion mixture; cook until warm.
In an oven-safe pan, combine the chicken and potato mixture, place it in the oven, and cook for 35 minutes.
Remove, add the peas, and cook for 10 more minutes.
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