Chicken Vesuvio with Mushrooms

5 from 10 votes

A garlicky and succulent chicken dish roasted with white wine, mushrooms, peas and baked potato wedges.

Prep Time20

Cook Time30

Total Time50

Course: main dish

Cuisine: Italian

Servings:

Calories: 701kcal

1 3-3 ½ lb. whole chicken, cut into 8 pieces
12 peeled whole cloves garlic
Olive oil
1 ½ cup sliced cremini mushrooms 3 oz.
Dried oregano
Salt and pepper
⅓ cup finely chopped parsley
1 ½ cups white wine we used Pinot Grigio
1 ½ cups chicken broth or stock
2 Tablespoons unsalted butter
1 cup frozen peas thawed
⅓ cup chopped Italian parsley Save 2 Tablespoons for sprinkling on top of chicken and potatoes

Preheat oven to 400 F.
Season the chicken with salt, pepper and oregano. Don't be shy with the seasonings.
Coat the bottom of a large, heavy skillet or Dutch oven with olive oil and heat over medium heat. Once the oil is hot place the chicken skin side down to sear. Be patient and allow the chicken to brown on one side before turning and browning on the other side. It will take about 4 minutes on each side.
Remove the chicken.
Add garlic cloves to the skillet and cook until golden brown. Remove and put with the chicken.
Add the sliced mushrooms and sauté until they release their liquid and start to brown.
Pour in the white wine to deglaze the pan, making sure all the delicious bits and pieces are scraped up. Add the chicken broth and cook down for several minutes.
Add the chicken, garlic and parsley back into the pan. Place the uncovered pan into the preheated oven. Cook the chicken for about 25 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the pan, add the butter and stir to form a smooth sauce. Add the peas to the pan. Keep warm.

Preheat oven to 450 degrees F. Cut potatoes into wedges and toss with oil, salt, and pepper. Transfer potatoes to a foiled lined baking sheet sprayed with vegetable oil and roast 15 minutes. Flip potatoes and roast 10 minutes more.
Toss potatoes with Parmesan and parsley
Serve the chicken, mushroom, peas with the potatoes and pour the delicious sauce over them. Sprinkle the remaining 1 Tablespoon fresh parsley over chicken.

I used a convection oven so my time may be different than yours. Be sure to take the internal temperature of the chicken for accuracy.
I have a double oven so I was able to make the potatoes and chicken at the same time. You can also make the potatoes first, then decrease the oven temperature for the chicken. After taking the chicken out of the oven to finish, pop the potatoes back in the oven to heat up.