Chicken Vesuvio Recipe

Name: Chicken Vesuvio Recipe
Ingredients: 3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then into long 1-inch-wide wedges; 5 tablespoons extra-virgin olive oil; 1 ½ teaspoons dried oregano; 3 pounds bone-in, skin-on chicken thighs (about 8 thighs); Kosher salt and black pepper; 4 tablespoons unsalted butter, cut into 4 slices; 6 to 8 garlic cloves, thinly sliced; 1 ¼ cups chicken stock; ¼ cup dry white wine; 1 cup fresh or frozen green peas; ½ lemon, juiced; Chopped Italian parsley, for serving; Crusty bread, for serving

"No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can fin..."

INGREDIENTS

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3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then into long 1-inch-wide wedges

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5 tablespoons extra-virgin olive oil

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1 ½ teaspoons dried oregano

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3 pounds bone-in, skin-on chicken thighs (about 8 thighs)

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Kosher salt and black pepper

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4 tablespoons unsalted butter, cut into 4 slices

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6 to 8 garlic cloves, thinly sliced

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1 ¼ cups chicken stock

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¼ cup dry white wine

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1 cup fresh or frozen green peas

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½ lemon, juiced

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Chopped Italian parsley, for serving

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Crusty bread, for serving

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