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*
- ⅔ Cup frozen peas
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon chopped fresh parsley leaves
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place the potatoes in a single layer on the prepared baking sheet. add olive oil; season with salt and pepper. Swirl gently to combine.
Place in the oven and bake for 30-35 minutes or until golden brown, stirring halfway through. Set aside and keep warm.
Season chicken thighs with 3/4 tsp salt and 1/2 tsp pepper.
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.
Add the shallots and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in the garlic and oregano until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute.
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.
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.
Stir in peas and lemon juice until warmed through, about 1 minute; season with salt and pepper.
Serve immediately with potatoes, garnished with parsley if desired.
*Chicken stock can be used as a non-alcoholic substitute for white wine.