Chicken Vesuvio Recipe
Vesuvio
chicken is hearty, comforting and made in one pan! A complete meal perfect for
busy weeknights.
Ingredients
- ½ cup dry white wine
- 4–5 garlic cloves thinly sliced
- ½ cup chicken stock
- ½ Tablespoon dried oregano
- 2 Tablespoons salted butter
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 teaspoon red crushed red pepper flakes-optional
- 4 chicken thighs with skin and bone (about 1.5 lb.)
- 2/3 cup fresh or thawed frozen peas
- 1/4 cup olive oil
- 1 lb. potato cut in chunks ( I used small red skin potato)
For serving:
- fresh lemon juice
- fresh parsley-chopped
Instructions
First, over
medium-high heat, in a large oven-safe skillet, heat ¼ cup olive oil.
Then, season
the chicken thighs with salt and pepper and place them in the pan. Bake 10 to
12 minutes or until browned on all sides. Remove the chicken from the pan.
Place the
potato pieces in the same pan, season with oregano, thyme, red pepper flakes
and cook until the potatoes are browned on all sides (about 10 minutes),
stirring sometimes.
Add the
sliced garlic and sauté for one minute.
Add the
salted butter, white wine and chicken broth and deglaze the pan.
Stir in the
peas. Simmer for 4-5 minutes.
Put the
chicken back in the pan and stir everything together and place the pan in a
preheated oven.
Bake 20-25
minutes at 375 F.
Serve with
fresh parsley and drizzle with lemon juice if desired.
Happy
Cooking Time.
