Chicken Vesuvio
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Olive Oil1
Salt4 large
Garlic Cloves (minced)3 cup
White Wine (dry)3 cup
Chicken Broth1.5 tsps
Oregano (dried)1 tsp
Dried Thyme2 tbsps
Unsalted ButterDirections:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
Heat the oil in large ovenproof pot over high heat
4
Sprinkle the chicken with salt and pepper
5
Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes
6
Transfer the chicken to a bowl
7
Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes
8
Add the garlic and saute for 1 minute
9
Add the wine and stir to scrape up any brown bits on the bottom of the pot
10
Add the broth, oregano, and thyme
11
Return the chicken to the pot
12
Stir to combine
13
Bring to a boil over medium-high heat
14
Cover and bake in the oven until the chicken is cooked through, about 20 minutes
15
Transfer the chicken to a platter
16
Arrange the potatoes around chicken
17
Add the artichoke hearts to the sauce in the pot
18
Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes
19
Turn heat to low
20
Stir in the butter
21
Pour the sauce over chicken and potatoes, and serve