Weekend Cooking: Chicken Vesuvio

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This week: Chicken Vesuvio

Mom made this for us this week. It was sooo amazing! I wish I had taken a picture. Sadly, I had just gotten off work and was starving, so I wound up inhaling it instead.

Prep Time: 15 minutes Cook Time: 1 hour Category: Dinner Method: Skillet Cuisine: American


This Chicken Vesuvio Recipe is a delicious, restaurant style dinner for the whole family! A one-pot chicken recipe that’s perfect for a busy weeknight!


1/4 cup olive oil
4 chicken thighs with skin and bone (about 1.5 lb.)
Salt and freshly ground black pepper to taste
1 lb. potato cut in chunks ( I used small red skin potato)
4–5 garlic cloves thinly sliced
½ cup dry white wine
½ cup chicken stock
2 Tablespoons salted butter
½ Tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon red crushed red pepper flakes-optional
2/3 cup fresh or thawed frozen peas

fresh parsley-chopped
fresh lemon juice


Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.

Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.

Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.

Add sliced garlic and saute for one minute.

Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.

Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.

Bake 20-25 minutes at 375 F.

Serve with fresh parsley and drizzle with lemon juice if desired.

Source: OMG Chocolate Desserts

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