Chicken Vesuvio

Chicken Vesuvio

Recipe by JancCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

Ingredients

  • 1/4 cup olive oil

  • 4 chicken thigs with skin and bone (about 1.5 lb.)

  • Salt and freshly ground black pepper to taste

  • 1 lb. potato cut in chunks ( I used small red skin potato)

  • 4–5 garlic cloves thinly sliced

  • ½ cup dry white whine

  • ½ cup chicken stock

  • 2 Tablespoons salted butter

  • ½ Tablespoon dried oregano

  • 1 teaspoon dried thyme

  • 1 teaspoon red crushed red pepper flakes-optional

  • 2/3 cup fresh or thawed frozen peas

  • For serving:

  • fresh parsley-chopped

  • fresh lemon juice

Directions

  • Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.
  • Season chicken thigs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.
  • Place potatoe chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.
  • Add sliced garlic and saute for one minute.
  • Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
  • Return the chicken in the pan and stir everything together and place the skillet in preheated oven.
  • Bake 20-25 minutes at 375 F.
  • Serve with fresh parsley and drizzle with lemon juice if desired.
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