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Chicken Vesuvio

Sometimes when it gets to be this time of year and the wind is blowing like it is today,  I just want to stay inside with the fireplace going and cook up something hearty and comforting.  Chicken Vesuvio fits the bill (for me) for this kind of day: chicken, potatoes, and veggies stewed in a garlic oregano broth.

I found this recipe for vesuvio in one of my Giada cookbooks but this time I altered the recipe to sub frozen peas for the frozen artichokes since I had peas in my freezer, but alas, no artichokes.

Chicken Vesuvio

(adapted from recipe by Giada de Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe/index.html)

4 servings  Total Time: 1 hour 15 minutes

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, minced
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • 2 tablespoons unsalted butter

Directions

  1. Preheat the oven to 450 degrees F.
  2. 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 in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.
  3. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
  4. 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 chicken. Add the peas to the sauce in the pot. Cover and simmer over high heat until the peas are just tender, stirring often, about 2-4 minutes. Turn heat to low. Stir in the butter.
  5. Pour the sauce over chicken and potatoes, and serve.

 

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