Chicken Vesuvio Recipe

Ingredients

 2 chicken breast halves with skin and bone cut crossways
 4 chicken thighs
 6 cloves of garlic
 3 tablespoons of olive oil
 1 lb. of small red potatoes, cut into halves
 1 teaspoon oregano
 1 teaspoon of thyme
 3/4 cup of dry white wine
 3/4 cup of chicken stock
 8 oz. frozen artichoke hearts, thawed

Directions

1

Preheat oven to 450F.

2

Using a large Dutch oven heat the oil till hot, and sear chicken pieces, skin side down first, on all side till golden brown: about 10 minutes.

3

Remove chicken and set aside. Add potatoes and sauté till golden. Add garlic and sauté for 1 minute.

4

Add wine and scrap up all the brown bits from the bottom of the pot. Add chicken stock, and spices: stir to combine.

5

Add the chicken back to the pot and stir to combine juices and spices. Bring to a boil for 5 minutes.

6

Turn off heat and cover. Put into the oven for about 20 min or until chicken is cooked trough.

7

Remove from oven, and remove chicken and potatoes and place in a serving bowl and tent with foil to keep warm.

8

With the remaining sauce place back on the stove over medium heat and add the artichokes and sauté until tender.

9

Place potatoes and chicken on a serving plate and pour sauce over serving.

Ingredients

 2 chicken breast halves with skin and bone cut crossways
 4 chicken thighs
 6 cloves of garlic
 3 tablespoons of olive oil
 1 lb. of small red potatoes, cut into halves
 1 teaspoon oregano
 1 teaspoon of thyme
 3/4 cup of dry white wine
 3/4 cup of chicken stock
 8 oz. frozen artichoke hearts, thawed

Directions

1

Preheat oven to 450F.

2

Using a large Dutch oven heat the oil till hot, and sear chicken pieces, skin side down first, on all side till golden brown: about 10 minutes.

3

Remove chicken and set aside. Add potatoes and sauté till golden. Add garlic and sauté for 1 minute.

4

Add wine and scrap up all the brown bits from the bottom of the pot. Add chicken stock, and spices: stir to combine.

5

Add the chicken back to the pot and stir to combine juices and spices. Bring to a boil for 5 minutes.

6

Turn off heat and cover. Put into the oven for about 20 min or until chicken is cooked trough.

7

Remove from oven, and remove chicken and potatoes and place in a serving bowl and tent with foil to keep warm.

8

With the remaining sauce place back on the stove over medium heat and add the artichokes and sauté until tender.

9

Place potatoes and chicken on a serving plate and pour sauce over serving.

Chicken Vesuvio Recipe

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