Recipe

Chicken Vesuvio Recipe

	Flavors / All my dishes 2 years, 3 months ago Who doesn't love garlic? Enjoy! Prep:15m Cook:60m Servings:4	Flavors
	very tastey garlick chicken

Does this look good? Yeah! / Nope

Fans

momo_55gra

quaziefly

Ingredients

3 tablespoons olive oil

4 chicken thighs with skin and bones

salt and freshly ground black pepper

1 1/2 pounds small red-skinned potatoes, halved

4 large garlic cloves, finely minced

3/4 cup dry white wine

3/4 cup chicken broth

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

8 ounces frozen artichoke harts or 1 cup frozen lima beans, thawed

2 tablespoons unsalted butter

Directions

Preheat the oven to 450 degrees

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken until golden brown on both sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until the are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Do not burn. Add the wine and stir to scrape up any brown bits. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around the chicken.

Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn the heat to low and stir in the butter. Pour the sauce over the chicken and potatoes, and serve.

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