Hen Vesuvio - Rattling Scrumptious

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Completely juicy hen, peas and potatoes in THE BEST white wine sauce. Actually one of the best roast hen dish there ever was.

Hen vesuvio, now a signature Chicago dish, is one of the best type of roast hen dish there ever was.

With completely golden-brown bone-in hen thighs, a garlicky-lemony white wine cream sauce, crisp-tender potato wedges and (frozen) peas for that added colour. It’s actually heaven on a plate.

And sure, we undoubtedly want some crusty bread to sop up all that saucy goodness.

Just a few notes:

Boneless, skinless hen might be substituted right here however bone-in, skin-on could have one of the best type of taste. Lower up entire hen would even be an amazing sub.
Yukon gold potatoes will work fantastically right here.
We advocate utilizing light-style wines equivalent to pinot grigio, pinot gris, or sauvignon blanc.
Don’t like cooking with wine? Further hen inventory can be utilized instead of the wine.

2 russet potatoes, reduce into 8 lengthy wedges
1 ½ tablespoons olive oil
Kosher salt and freshly floor black pepper, to style
6 bone-in, skin-on hen thighs
2 tablespoons unsalted butter
2 massive shallots, diced
3 cloves garlic, minced
¾ teaspoon dried oregano
2 tablespoons all-purpose flour
1 ½ cups hen inventory
½ cup dry white wine*
⅔ cup frozen peas
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped contemporary parsley leaves

Preheat oven to 425 levels F. Calmly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the ready baking sheet. Add olive oil; season with salt and pepper, to style. Gently toss to mix.
Place into oven and bake for 30-35 minutes, or till golden brown, stirring midway. Put aside and maintain heat.
Season hen thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Soften butter in a Dutch oven over medium warmth. Working in batches, add hen, skin-side down, and sear each side till golden brown, about 2-3 minutes per facet; put aside. Drain extra fats, reserving 2 tablespoons within the Dutch oven.
Add shallot, and cook dinner, stirring sometimes, till tender, about 3-5 minutes. Stir in garlic and oregano till aromatic, about 1 minute.
Whisk in flour till frivolously browned, about 1 minute.
Stir in hen inventory and wine, scraping any browned bits from the underside of the Dutch oven. Return hen to the skillet.
Place into oven and bake till hen has fully cooked by, reaching an inside temperature of 175 levels F, about 12-Quarter-hour.
Stir in peas and lemon juice till heated by, about 1 minute; season with salt and pepper, to style.
Serve instantly with potatoes, garnished with parsley, if desired.