Chicken Vesuvio

A flavorful Italian-American dish featuring tender chicken thighs cooked with garlic, white wine, herbs, and served with roasted potatoes and peas.

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Prepare the Chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
Sear the Chicken: In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken skin-side down and sear for about 6-8 minutes.
Add Garlic and Herbs: Flip the chicken, add minced garlic and oregano to the pan, and sauté for about 1 minute.
Deglaze the Pan: Pour in the dry white wine, scraping any browned bits stuck to the bottom of the pan.
Add Potatoes and Broth: Add the chicken broth and halved baby potatoes to the skillet, bring to a gentle boil, then cover and cook for 20 minutes.
Roast in the Oven: Preheat your oven to 200°C (400°F) and bake for 15-20 minutes until the chicken is cooked through.
Stir in Peas: Remove from the oven and stir in frozen peas, allowing them to cook in the residual heat for about 5 minutes.
Serve and Garnish: Spoon the Chicken Vesuvio into bowls and garnish with fresh parsley.

Avoid crowding the pan while searing the chicken for the best results. Make-ahead by preparing chicken steps the day before.