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CHICKEN VESUVIO

Skillet of Chicken Vesuvio: an Italian-American classic of chicken and potatoes braised in a garlicky, white wine sauce. A one-pot meal that is sure to become a family favorite.
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This Italian-American classic is a delicious, one-pot meal.  Juicy, chicken pieces and potatoes are braised in a garlicky, white wine sauce.  Grab a baguette and enjoy this easy classic meal.

Ingredients

Scale

For the brine:

  • ⅓ cup sugar
  • ⅓ cup Kosher salt
  • 1 small onion, quartered
  • 4 large cloves garlic
  • 1 lemon, quartered
  • 2 dried bay leaves
  • Couple sprigs of fresh sage
  • 2 cups water
  • 2 cups ice cubes
  • Large ziplock bag

For the chicken:

  • 2-3 pound whole chicken, cut into pieces
  • ¼ cup olive oil
  • 1 pound small potatoes, cut into chunks
  • 1 small onion, diced
  • 6-10 garlic cloves, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ⅔ cup dry white wine
  • ⅔ cup chicken broth
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons minced fresh rosemary
  • ½ tablespoons dried oregano
  • 1 teaspoon dried thyme
  • 4 tablespoons butter
  • ⅔ cup frozen small peas

Instructions

Brine the chicken.  

In a medium saucepan over high heat, combine the water, sugar, salt, garlic, onion, lemon, sage, and bay leaves.  Stir to combine.  Bring to a boil.  Cover the pot and remove it from the heat. Allow to sit and steep for 10 minutes.

Place the ice in a large bowl.  Pour the warm brine over the ice and stir until all of the ice is melted.

Place the chicken into a large ziplock bag.  Pour the brine over the chicken.  Seal well and place in the refrigerator for 4 – 6 hours.

Drain and rinse the chicken.  Pat dry with paper towels and allow to sit on a platter to dry while you proceed with the recipe.

Pour the olive oil into a large, deep, ovenproof skillet and warm over medium heat.  When hot, place the chicken pieces, skin side down, into the skillet and cook until golden brown on all sides – about 12 – 15 minutes.  Remove the chicken from the skillet and place on a platter.  Set aside.

In the same skillet, place the potatoes and brown on all sides – about 10 minutes.  

Preheat the oven to 375 degrees.

Next, to the skillet, add in the onion and garlic.  Stir to combine and allow to cook until fragrant – about 5 minutes.

Slide the lemon zest and pour the juice, white wine, and chicken broth into the skillet.  

Use a spoon to scrape off any browned bits from the bottom of the pan.

Find it online: https://eatsbythebeach.com/chicken-vesuvio-an-italian-american-classic/