Chicken Vesuvio

Name: Chicken Vesuvio
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 8 (5- to 7-ounce) bone-in, chicken thighs, trimmed; , Kosher salt and pepper; 1½ pounds, Yukon Gold potatoes, 2 to 3 inches in diameter, halved crosswise; 2 tablespoons, vegetable oil; 14 , garlic cloves, peeled (2 whole, 12 halved lengthwise); 1 tablespoon, lemon juice; 1½ teaspoon, dried oregano; ½ teaspoon, dried thyme; 1½ cups, dry white wine; 2 tablespoons, minced fresh parsley

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Appears in Cook's Illustrated January/February 2002, America's Test Kitchen TV

We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned potatoes; and a garlicky white wine sauce—all in the same pan.

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

Chicken Vesuvio is a classic Chicago restaurant dish: crisp-skinned chicken and deeply browned potatoes in a potent garlic and white wine sauce. Line cooks make it one order at a time in a big skillet, which provides plenty of space for bro...

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