Chicken Vesuvio (has nothing to do with the volcano) is an Italian American dish made famous in Chicago, simple to make, all in one pan. Chicken thighs, potatoes, peas, in a creamy white wine butter sauce. You have to have a little patience and be able to step back while cooking so that the chicken and potatoes get crispy brown. Here’s how to make it:

Chicken Vesuvio

serves 4-6 depending on serving size

6 chicken thighs skin on bone in

8-10 small (baby)Yukon gold potatoes skin on cut in half

2 shallot chopped

4-6 cloves garlic sliced

1/2 tsp dried oregano

1/2 tsp fresh thyme stripped from stem

2/3 c dry white wine

3/4 c chicken broth

4 oz (4 tbs, 1/2 stick) butter

2 tbs fresh lemon juice

1 c frozen peas

salt and pepper to taste

olive oil

Pre heat oven to 425 degrees. You will need a large 11 or 12 inch oven proof skillet (cast iron/enameled or stainless steel is best) heat pan on medium high heat with a couple of tbs of olive oil, make sure the pan is good and hot. Pat the chicken thighs dry with a paper towel and sprinkle with salt and pepper. Place the thighs in the hot pan skin side down and let them fry 12-15 minutes untouched, you want the skin to get deep golden brown and crisp. Remove from pan and set aside (you only fry on one side).

While chicken is searing chop shallot and garlic. Remove the leaves from the thyme stems. Cut the potatoes in half. Place potatoes cut side down in the pan with the drippings and let them fry 3-5 minutes untouched until brown and crisp. Add the shallot, garlic, thyme and oregano and cook stirring occasionally until shallot is softened it only takes a few minutes. Add the wine and let it cook for about 2-3 minutes the sauce will thicken a bit. Add the broth and place chicken on top of the potatoes, transfer to the oven and roast for 30 minutes (if using a thermometer the chicken should register 175 in the thickest part of the thigh).

When chicken is done remove from the oven, take chicken and potatoes out of the pan, on medium low heat bring the pan sauce to a simmer, add the butter one tbs at a time whisking constantly. Add the peas, continue to simmer for about a minute, the sauce will thicken. Add the peas, cook until peas are warmed, add the lemon juice then place the chicken and potatoes back in the pan. Serve and enjoy.

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