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 …
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This chicken vesuvio dish cooks in a luscious white wine sauce. It starts on the stovetop and completes baking in the oven. For even faster preparation, use an oven-safe skillet. Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and pepper.
Set the chicken aside. Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges.
Then arrange the chicken on top, skin-side up, and drizzle any juices left behind on the plate around the potatoes. Place the pan in the oven and bake until the potatoes and chicken are cooked through, with the chicken reaching an internal temperature of 180 to 185°F, about 30-35 minutes, depending on the size of the thighs.
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.)