Chicken Vesuvio
Description
You'll love this Italian chicken dish that originated in Chicago. It's made with potatoes and artichoke hearts. It's a one pot meal that's really delicious. Serve it with a crusty bread and a side salad, if desired.
Ingredients
3 T. olive oil
4 chicken thighs, with skin and bones
salt, to taste
freshly ground black pepper, to taste
1 1/2 lb. small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 c. dry white wine
3/4 c. chicken stock/broth
1 1/2 t. dried oregano
1 t. dried thyme
8 oz. frozen artichoke hearts or 1 c. frozen lima beans, thawed
2 T. butter
Directions
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Preheat oven to 450 degrees.
Heat oil in large ovenproof pot over high heat.
Sprinkle chicken with salt and pepper. Working in 2 batches if necessary, cook chicken until golden brown on all sides, about 10 minutes. Transfer chicken to a platter.
Add potatoes to the same pot; cook until golden brown, stirring occasionally, about 10 minutes. Add garlic; saute for 1 minute. Add wine; stir to scrape up any brown bits on the bottom of pot. Add stock/broth, oregano and thyme. Return chicken to pot; stir to combine; bring to a boil over medium-high heat.
Cover; bake until chicken is cooked through, about 20 minutes.
Transfer chicken to a large platter; arrange potatoes around chicken. Place artichoke hearts in the sauce in the pot. Cover; simmer over high heat until artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in butter.
Serve with sauce poured over the chicken and potatoes.
4 servings.