Chicken Vesuvio Recipe

Chicken Vesuvio Recipe

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

Instructions

• 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.

Bagikan Artikel ini