Name: 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

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

Preheat oven to 450F.

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.

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

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

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

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

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

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

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