Chicken Vesuvio
Chicken braised with white wine, oregano, thyme and garlic is given a hearty twist by browning small red-skinned potatoes in the chicken drippings. Butter finishes off the rich and tasty sauce. Serve with your favorite pinot grigio and crusty bread for a delicious meal!
Chicken Vesuvio
4 lbs chicken pieces. such as thighs, legs, wings or breast halves
2 tbl olive oil
1 1/2 lbs small red potatoes, halved
4 cloves garlic, chopped
3/4 cup dry white wine
3/4 cup hot chicken broth, preferably fresh
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 cup frozen artichoke hearts, thawed
2 tbl unsalted butter
Coarse salt
Freshly ground pepper
Preheat oven to 425. Season chicken pieces liberally with salt and pepper. Heat oil over medium heat in large ovenproof pot. Brown chicken pieces well all over, about ten minutes. Remove chicken to a large bowl. Add potatoes and cook until golden brown, stirring occasionally, about 10 minutes. Add garlic and saute until fragrant, about 1 minute. Add wine, broth, oregano and thyme, stirring to scrape up any browned bits. Add chicken back to pot, and stir to combine. Bring to a boil, cover, and bake until chicken is done and potatoes are fork-tender, about 20 minutes. Remove chicken and potatoes to platter. Place pot on burner over medium heat. Add artichoke hearts and simmer until tender, about 5 minutes. Reduce heat to low. Add butter, check seasonings, and spoon sauce over chicken and serve.
Adapted from a recipe from Giada de Laurentiis.
