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6 (6-ounce) bone-in, skin-on chicken thighs, patted dry
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2 1/2 teaspoons kosher salt, divided
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12 ounces baby Yukon Gold potatoes (about 12 potatoes), halved crosswise
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2 shallots, finely chopped (about 1/2 cup)
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6 garlic cloves, thinly sliced (about 3 tablespoons)
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1 teaspoon black pepper
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1 1/2 teaspoons chopped fresh oregano, divided
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1 1/2 teaspoons chopped fresh thyme, divided
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2/3 cup dry white wine
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3/4 cup chicken stock
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1/4 cup unsalted butter, cubed
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2/3 cup frozen green peas
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1 tablespoon fresh lemon juice
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Roughly chopped fresh flat-leaf parsley
Chicken Vesuvio
Crispy chicken thighs, potatoes, and a garlic-white wine sauce are the basis of this classic Chicago dish.
Nutrition Information
220
Calories
43g
Carbohydrates
16g
Protein
514mg
Potassium
1g
Fiber
15g
Sugar
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