This Rooster Vesuvio is made up of merely seasoned, crispy-skinned hen thighs simmered to tender perfection in a lemony white wine sauce. The dish is completed with peas and served over crispy roasted potato wedges.
Traditional Rooster Vesuvio
The explosion of taste that comes with each chew of this wonderful hen dish jogs my memory of the volcano it’s named after (Mt. Vesuvius). Juicy hen thighs are seared to a stunning golden brown and simmered low and sluggish in a white wine sauce bursting with lemony taste, garlic, and hints of oregano. The result’s tender and flavorful hen that’s served over crispy roasted potatoes together with the sauce and a smattering of peas for the right pop of shade.
Like a lot of Italian delicacies (okay, high-quality, this dish comes from Chicago, however it does have roots in Italian delicacies! 😃), this recipe takes easy elements and elevates them to greatness. It’s so elegant and scrumptious however shockingly straightforward to make.
Why You’ll Love This Recipe
I really like the attractive simplicity of this flavor-packed Italian-American entree. Listed below are among the issues that make it so particular.
- Easy and few elements. Within the traditional Italian method, this dish makes use of easy and few elements that each one shine by superbly within the completed product. I really like a dish you could take one chew of and nearly decipher what goes into the recipe. Who wants an extended record of obscure elements when you may make one thing equally (if no more) tasty with just some, rigorously curated goodies?
- The BEST hen. Each chew of hen is so tender and completely saturated with all the lemony, garlicky goodness of the sauce. It’s among the finest hen I’ve ever had.
- Nice any time of 12 months. This recipe is simply mild and vibrant sufficient to function a summer time entree but additionally has sufficient richness to make it a splendidly warming wintertime meal. It’s positive to change into a year-round favourite.
What’s Vesuvio Type Rooster?
Vesuvio-style hen is an Italian-American dish. It got here to be in Chicago however is called after the well-known Mt. Vesuvius in Naples, Italy. The dish contains completely seared hen seasoned merely with salt, pepper, and oregano and completed in a garlicky white wine-lemon sauce with peas. The result’s a flavorful hen dish that’s served over golden brown potatoes.
Recipe Substances For Rooster Vesuvio
Right here’s an inventory of elements wanted to make this hen Vesuvio recipe.
- Bone-in skin-on hen thighs: You would use boneless skinless thighs, drumsticks, legs, or hen breasts, however bear in mind that the cooking time will differ.
- Yukon gold potatoes
- Salt, Floor Black Pepper, and Dried Oregano
- Rooster Inventory & Dry White Wine
- Garlic
- Olive oil & Butter
- Frozen Peas
- Lemons: I extremely recommend utilizing recent lemons right here versus bottled lemon juice.
The right way to Make Rooster Vesuvio
Right here’s a primary overview of the best way to make this Italian-American favourite. For extra detailed directions, take a look on the recipe card on the backside of this publish.
- Roast the potatoes. Toss the potatoes within the salt, floor black pepper, oregano, olive oil, and lemon juice and roast at 425˚F for 25 minutes.
- Sear the hen. Season the hen with sea salt, floor black pepper, and oregano and sear in olive oil over medium-high warmth for 2-3 minutes on both aspect. Take away from the pan and put aside.
- Make the sauce. Sauté the garlic in butter; add the hen inventory and convey to a boil. Add the white wine and prepare dinner to evaporate a bit. Cut back the warmth to low.
- End it off. Stir within the hen and the lemon juice. Cowl and prepare dinner for 25 minutes, including the peas 10 minutes earlier than the cooking time is up.
- Serve. Serve the hen and peas over the potatoes with the sauce and garnish with recent parsley.
Ideas for Success
When accomplished proper, this hen Vesuvio recipe produces an entree that can have you ever craving the subsequent chew earlier than you’ve completed the final.
- Rooster Cuts: A hen Vesuvio recipe is historically made with bone-in breast and leg quarters. Nevertheless, I used bone-in hen thighs. If you happen to’d like to make use of different cuts, you possibly can, however hold a detailed eye on the interior temperature — 165°F for breasts and between 180 and 185°F for drumsticks ensures the hen is cooked completely.
- Pat the hen dry. If you need succulent, crispy-skinned hen, I encourage you to pat your hen dry with a paper towel earlier than searing it. Eradicating extra moisture from the meat will permit the hen to sear as an alternative of steam, giving it that good, golden brown you’re searching for.
- Don’t crowd the pan. When browning the hen, make it possible for every thigh has loads of room to wiggle. If you happen to crowd the pan, the temperature will drop. In consequence, the hen will steam as an alternative of sear and can probably launch its juices.
- Depart the hen juices behind. After searing the hen and eradicating it from the pan, depart the drippings behind; the fats provides taste.
- Scrape the pan. If you add the inventory to the pan, scrape the bottoms and sides to get any browned bits into the sauce. They contribute tremendously to the flavour of the sauce.
- Let the wine evaporate. After including the wine, let the alcohol prepare dinner off for a few minutes earlier than lowering the warmth to low. If you happen to’d prefer to keep away from the wine altogether, use further hen inventory as an alternative.
Serving Recommendations
I really like pairing this scrumptious hen dish with a lightweight salad, some veggies, or a superb piece of bread.
The right way to Retailer and Reheat Leftovers
- Fridge: Cool utterly earlier than transferring the hen and potatoes to an hermetic container; hold it refrigerated for 3 to 4 days.
- Freezer: As soon as the hen Vesuvio has cooled to room temperature, seal it in an hermetic container and retailer it within the freezer for as much as 3 months.
- To reheat: If the hen is frozen, permit it to thaw within the fridge earlier than continuing with the next directions. To reheat, organize the hen Vesuvio on a sheet pan, cowl with aluminum foil, and bake at 350˚F for 10 to fifteen minutes or till heated by.
Extra Rooster Dinner Concepts
On the lookout for extra succulent, flavorful hen recipes to attempt for dinner? I’ve bought some nice ones for you. Listed below are a number of of my favorites.
ENJOY!
For the hen and the sauce
For the potatoes
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Prep. Preheat the oven to 425˚F and line a baking sheet with parchment paper.
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Season the potatoes. In a medium-sized mixing bowl, mix the potatoes, salt, floor black pepper, oregano, olive oil, and lemon juice. Toss to coat the potatoes evenly.
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Roast. Prepare the potatoes in a single layer on the ready baking sheet and bake for 25 minutes or till golden brown and simply pierced with a fork.
For the hen and the sauce
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Season the hen with salt, floor black pepper and oregano.
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Sear the hen. Warmth the olive oil in a big heavy-bottomed skillet over medium-high warmth. Add the hen thighs, pores and skin aspect down. Prepare dinner for two to three minutes or till the pores and skin is golden brown. Flip the hen and prepare dinner for a further 2 minutes. Take away the hen from the pan and put aside, leaving the drippings within the pan.
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Saute the garlic. Add the butter to the pan. As soon as it has melted, add the garlic cloves and sauté till fragrant.
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Make the sauce. Add the hen inventory to the pan. Carry the combination to a boil, scraping any browned bits from the underside of the pan. Add the white wine and prepare dinner till evaporated, about 3 minutes. Cut back the warmth to low.
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End cooking the hen. Return the hen to the pan and squeeze the lemon juice over it. Cowl and simmer for quarter-hour. Add the frozen peas. Cowl and simmer for a further 10 minutes or till the juices from the hen thighs run clear.
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Serve. Serve the hen and peas over the potatoes with the sauce and garnish with recent parsley.
- Rooster: Normally, hen Vesuvio makes use of a quartered hen, together with the bone-in breast and leg. However, for ease, I went with bone-in thighs. If you happen to favor different components, that’s high-quality; simply verify the interior temp — intention for 165°F for breasts and 180-185°F for drumsticks to verify it’s absolutely cooked.
- Potatoes: I like utilizing Yukon gold potatoes, however any baking potatoes will work, together with russet.
- Peas: Canned peas work simply as nicely in most recipes that decision for recent and frozen. I recommend rinsing the canned peas earlier than including them to the pan 5 minutes earlier than the dish is finished.
- Pat dry the hen first for a crispy pores and skin.
- Don’t overcrowd the pan when browning the hen to stop it from steaming.
- Use recent lemons for the lemon juice.
- Depart behind the hen juices within the pan for further taste. Scrape the pan to combine any browned bits into the sauce.
- Let the wine prepare dinner off for a couple of minutes after including, or use extra hen inventory as an alternative.
- Leftovers: Cool utterly earlier than transferring the hen and potatoes to an hermetic container; hold it refrigerated for 3 to 4 days.
Serving: 1 hen thigh plus sauce and potatoes | Energy: 871 kcal | Carbohydrates: 61 g | Protein: 33 g | Fats: 55 g | Saturated Fats: 17 g | Polyunsaturated Fats: 8 g | Monounsaturated Fats: 27 g | Trans Fats: 1 g | Ldl cholesterol: 172 mg | Sodium: 1899 mg | Potassium: 1651 mg | Fiber: 11 g | Sugar: 7 g | Vitamin A: 1220 IU | Vitamin C: 125 mg | Calcium: 133 mg | Iron: 5 mg | Web Carbs: 50 g
Dietary data is an estimate and supplied as courtesy. Values might differ in accordance with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
