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Chicken Vesuvio

Name: Chicken Vesuvio
Prep time: 56 min
Total time: 1 h 1 min
Cuisine: Italian-American
Ingredients: boneless chicken — 1588 g; salt — 7 g; freshly ground black pepper — 3 g; all-purpose flour — 40 g; olive oil — 54 g; russet potato — 680 g; garlic — 24 g; dried leaf oregano — 4 g; red chili flakes — 3 g; dry white wine — 237 g; low-salt chicken broth — 237 g; frozen peas — 237 g; flat-leaf parsley — 15 g

Chicken Vesuvio reads richness 6.3, umami 5.4 and allium 4.2 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 1 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.1 / 10
Sweet & Fruity — 4.0 / 10
Sour & Bright — 3.8 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 6.8 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Richness 6.3 · Umami 5.4 · Allium 4.2 · Salinity 3.8 · Sweetness 3.1 · Fruity 3.0 · Sourness 2.9 · Citrus 2.9 · Funk & Ferment 2.4 · Herbaceous 2.3 · Heat 1.8 · Floral 1.8 · Earthy 1.7 · Nutty 1.6 · Bitterness 1.5 · Warm Spice 1.5

What's in it (13)

boneless chicken — 1588 g
salt — 7 g
freshly ground black pepper — 3 g
all-purpose flour — 40 g
olive oil — 54 g
russet potato — 680 g
garlic — 24 g
dried leaf oregano — 4 g
red chili flakes — 3 g
dry white wine — 237 g
low-salt chicken broth — 237 g
frozen peas — 237 g
flat-leaf parsley — 15 g

Time & effort: about 1 hr 1 min (56 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 114.8 kcal, 16.8 g protein, 1.8 g fat, 6.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat the oven to 425 F. Pat the chicken pieces dry and season all over with 1 1/4 teaspoons of the salt and the pepper. Dredge each piece in the flour, shaking off the excess, and set aside on a plate.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden and crisp, 6-7 minutes, then flip and sear the second side until golden, 4-5 minutes more. Transfer the chicken to a plate.
Reduce the heat to medium. Add the potato wedges cut-side down to the fat left in the pan and sear, undisturbed, until golden on the first side, 5-6 minutes.
Add the garlic, oregano, and red pepper flakes to the potatoes and saute, stirring, until fragrant, about 1 minute.
Pour in the wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 2 minutes. Stir in the broth and the remaining 1/4 teaspoon salt and bring to a simmer.
Nestle the chicken pieces skin-side up on top of the potatoes so the skin sits above the liquid rather than in it — this is what keeps it crisp instead of steaming soft. Transfer the pan to the oven and roast until the chicken reaches an internal temperature of 165 F and the potatoes are fork-tender, 30-35 minutes.
Remove the pan from the oven. Scatter the peas into the sauce around (not over) the chicken and let them warm through in the residual heat, about 2 minutes.
Let the dish rest 5 minutes, then scatter with the parsley and serve family-style straight from the pan, spooning the pan sauce over each portion.

Dishes with a similar flavor shape

One-Pan Sausage and Peppers — Italian-American
Sausage and Broccoli Rabe Orecchiette — Italian
Escargots de Bourgogne — French
Pork Chops alla Pizzaiola — Italian-American
Sausage and Peppers — Italian-American

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.