This was supposed to to be a traditional chicken Vesuvio, except I was missing, well, the Vesuvio. Or, the red-skinned potatoes and artichoke hearts. ” so I attempted to make do without. And boy, did I make do. This got a thumbs-up from my R Jr., foodie. And it was literally a thumbs-up because he had a mouthful of food. Does it really get better than that? I think not. I’m going to go ahead and add in the ingredients that I didn’t have, since it’s from Giada De Laurentiis, I think I’m safe 🙂 Everything with a * I did not have / did not do.
3 Tbs olive oil
4 skin on & bone in chicken thighs
Kosher salt and freshly ground black pepper to taste
1½ lb small red-skinned potatoes, halved (I did not have this)
4 large garlic cloves, minced
1 medium onion, chopped
¾ cup dry white wine (ok, everyone MUST keep this on hand)
¾ cup chicken broth
1½ tsp dried oregano
1 tsp dried thyme
8 0z frozen artichoke hearts, thawed (I did not have this)
2 Tbs unsalted butter
Preheat oven to 450° F.
Heat olive oil in a large oven proof pot on high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, cook chicken in pot until golden brown on all aides, about 10 minutes. Transfer chicken to a bowl. Carefully add the garlic and onions to the pot and cook until softened. *Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes. 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. Bring to a boil over medium-high heat.
Once a boil is reached, cover the pot and bake until chicken is cooked through, about 20 – 25 minutes. Remove pot and transfer chicken to platter. *Arrange potatoes around chicken.
*Add artichoke hearts to sauce in pot. cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in butter. Add artichokes to chicken and potatoes, pour sauce over dish and serve.
Wine Pairing Suggestion:
Total time: About an hour