Chicken Vesuvio
From flavors 16 years ago
- 60 minutes to make
- Serves 4
Who doesn't love garlic? Enjoy!
Ingredients
- 3 tablespoons olive oil shopping list
- 4 chicken thighs with skin and bones shopping list
- salt and freshly ground black pepper shopping list
- 1 1/2 pounds small red-skinned potatoes, halved shopping list
- 4 large garlic cloves, finely minced shopping list
- 3/4 cup dry white wine shopping list
- 3/4 cup chicken broth shopping list
- 1 1/2 teaspoons dried oregano shopping list
- 1 teaspoon dried thyme shopping list
- 8 ounces frozen artichoke harts or 1 cup frozen lima beans, thawed shopping list
- 2 tablespoons unsalted butter shopping list
How to make it
- 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.
People Who Like This Dish 5
- quaziefly ALL POINTS
- momo_55grandma Mountianview, AR
- mamalou Attleboro, MA
- debra47 Fylde, GB
- minkie Springfield, MO
- cajunnan Norcross, GA
- flavors Algonquin, IL
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The Rating
Reviewed by 2 people-
interesting different tasty yeah thanks for the great recipe
momo_55grandma
in Mountianview loved it
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" It was excellent "