Pressure Cooker Chicken Vesuvio Recipe to Savor
A comforting, herb-filled chicken and potato pressure cooker dish with crispy skin, rich garlic broth, and a touch of white wine — Chicken Vesuvio done efficiently and deliciously.
Equipment
- 1 Mixing bowl Large
- 1 Skillet oven-safe
- 1 Oven Preheated to 400°F
Ingredients
Main ingredients
- 6 bone-in, skin-on chicken thighs patted dry
- 2 ½ teaspoons kosher salt divided
- 12 baby Yukon Gold potatoes halved
- 2 shallots finely chopped
- 6 cloves garlic thinly sliced
- 1 teaspoon black pepper
- 1 ½ teaspoons oregano chopped, divided
- 1 ½ teaspoons thyme chopped, divided
- ⅔ cup dry white wine
- ¾ cup chicken stock
- ¼ cup butter
- 1 tablespoon oil for searing chicken
Instructions
Instructions
- Preheat oven to 400°F for crispy skin finish.
- Season chicken with half the salt. Sear skin-side down in oil until golden, 5-7 minutes. Flip and cook 2 more minutes. Remove and set aside.
- Brown halved potatoes skin-side down until golden, about 5 minutes. Remove and set aside.
- Add shallots, garlic, and half the oregano and thyme to skillet. Cook 1-2 minutes until fragrant.
- Pour in white wine and scrape up browned bits. Let simmer and reduce by half.
- Add chicken stock and remaining salt. Stir to combine.
- Return chicken and potatoes to skillet, then transfer to oven. Roast 20–22 minutes.
- Sprinkle remaining oregano and thyme before serving.
Notes
For easier cleanup, you can sear and pressure cook in the same pot. Use dried herbs as substitute at ⅓ the amount. Add fresh lemon juice after reheating leftovers for brightness.