Chicken Vesuvio

 

Chicken Vesuvio

(4 servings)

 

Ingredients:

3 tbsp. Olive oil

4 Chicken Thighs with skin and bones

as needed Salt and Pepper

1½ lb. Small Red Potatoes, halved

4 large cloves Fresh Garlic, minced

¾ cup White Wine

¾ cup Chicken Broth

1½ tsp. Dried Oregano

1 tsp. Dried Thyme

8 oz. Frozen Artichoke Hearts

2 tbsp. Unsalted Butter

Directions:

Heat the oil in large ovenproof pot over high heat.  Sprinkle chicken with salt and pepper.  Cook chicken in pot until golden brown on all sides (about 10 minutes).  Transfer chicken to a bowl.  Carefully add potatoes to same pot and cook until they are golden brown, stirring occasionally (about 10 minutes).  Add garlic and sauté for 1 minute.  Add wine and stir to scrape up any brown bits on bottom of pot.  Add broth, oregano and thyme.  Return chicken to pot, stir to combine and bring to a boil over medium-high heat.  Cover and place in a pre-heated 450-degree oven until chicken is cooked through (about 20 minutes).  Transfer chicken to a platter and arrange potatoes around it.  Keep warm.  Add artichoke hearts to sauce in pot.  Cover and simmer over high heat until artichoke hearts are tender, stirring often (about 4 minutes).  Turn heat to low and stir in the butter.  Pour sauce over chicken and potatoes and serve.

Notes:              If you don’t care for artichoke hearts. Try using 1 cup of thawed frozen lima beans instead.

Ideas for Future Efforts

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