Chicken Vesuvio

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyHard
3 tbsps olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
680g small red-skinned potatoes, halved
4 large garlic cloves, minced
¾ cup dry white wine
¾ cup chicken broth
1½ tsps dried oregano
1 tsp dried thyme
225g frozen artichoke hearts or 1 cup frozen butter beans, thawed
2 tbsps unsalted butter
Preheat the oven to 230 degrees C.

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and sauté for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

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