Chicken Vesuvio is a standard in Chicago Italian restaurants but I got this recipe from a friend who owns a pizzeria in New York. He calls it Chicken and Potatoes but served in a Chicago tratoria it becomes Chicken Vesuvio. I used boneless, skinless thighs but you can use any parts that you like.
2 large russet potatoes cut into wedges
5 tbs. olive oil divided
1 ½ tsp. dried oregano divided
5 or 6 chicken thighs
4 tbs. butter
3 thinly sliced garlic cloves
1 cup chicken stock
¼ cup dry white wine
1 can of peas
Salt and black pepper
Juice of ½ lemon
Set oven to 425 degrees.
Toss the potatoes with salt, pepper, ½ tsp. oregano, and 3 tbs. oil until they’re well coated. Spread them out evenly in a baking dish and roast for 30 minutes, turning halfway.
While the potatoes are cooking, season the chicken with salt, pepper, and 1 tsp. of oregano. Heat the remaining oil in a frying pan and without crowding the pan, lightly brown the chicken on both sides (about 10 minutes) and remove to a plate. The chicken will continue cooking later in the oven.
Add the butter to the pan on medium heat. Lightly sauté the garlic (about 3 minutes) and then add the stock and wine to the pan. Simmer and cook for about 5-8 minutes while deglazing the pan.
Pour the butter/garlic mixture over the potatoes in the baking dish and place the chicken over the top of the potatoes. Roast about 20-25 minutes. Add the peas and finish cooking under the broiler for 2-3 minutes.
Arrange the potatoes and chicken in a serving dish and pour the pan juices over it through a strainer to remove the sliced garlic (skip the strainer if you love garlic). Squeeze the lemon and sprinkle the parsley over the dish and serve.