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Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best fried chicken dish ever.
Chicken Vesuvio, now a Chicago staple, is the best fried chicken dish ever.
Featuring perfectly golden bone-in chicken thighs, a garlic-lemon white wine cream sauce, crispy-tender potato wedges and (frozen) peas for extra colour. It really is heaven on a plate.
And yes, we definitely need some crusty bread to soak up all that sassy goodness.
A few notes:
- Boneless skinless chicken can be substituted here, but it tastes best with bone and skin. A cut up whole chicken would also be a great sub.
- Yukon golden potatoes will work beautifully here.
- We recommend using light wines like Pinot Grigio, Pinot Gris or Sauvignon Blanc.
- Don’t like cooking with wine? Additional chicken broth can also be used in place of the wine.
- 2 red potatoes, cut into 8 long wedges
- 1½ tablespoon olive oil
- Kosher salt and freshly ground black pepper, taste
- 6 Chicken thighs with bones and skin
- 2 tablespoon unsalted butter
- 2 large shallots, rolled
- 3 cloves garlic, chopped
- ¾ teaspoon dried oregano
- 2 tablespoon all purpose flour
- 1½ cups chicken broth
- ½ Cup dry white wine*
- â…” Cup frozen peas
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon chopped fresh parsley leaves
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Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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Place the potatoes in a single layer on the prepared baking sheet. add olive oil; season with salt and pepper. Swirl gently to combine.
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Place in the oven and bake for 30-35 minutes or until golden brown, stirring halfway through. Set aside and keep warm.
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Season chicken thighs with 3/4 tsp salt and 1/2 tsp pepper.
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Melt butter in a Dutch oven over medium heat. Working in batches, add chicken skin-side down and sear both sides until golden, about 2-3 minutes per side; put aside. Drain off excess fat, reserving 2 tablespoons in the Dutch oven.
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Add the shallots and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in the garlic and oregano until fragrant, about 1 minute.
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Stir in flour until lightly browned, about 1 minute.
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Stir in the chicken stock and wine and scrape any browned bits from the bottom of the casserole. Put the chicken back into the pan.
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Place in the oven and bake until the chicken is fully cooked through and reaches an internal temperature of 175 degrees F, about 12-15 minutes.
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Stir in peas and lemon juice until warmed through, about 1 minute; season with salt and pepper.
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Serve immediately with potatoes, garnished with parsley if desired.
*Chicken stock can be used as a non-alcoholic substitute for white wine.