Chicken Vesuvio

By Taraespo

Ingredients

• 3 tablespoons olive oil
• 8 chicken thighs with skin and bones
• Salt and freshly ground black pepper
• 3-4 russet potatoes, cut into wedges
• 8 large garlic cloves, smashed
• 3/4 cup dry white wine
• 3/4 cup chicken broth
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 c frozen or fresh peas
• 2 tablespoons unsalted butter
• lemon

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450 degrees F.

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. Take potatoes out, you might want to pour some of the fat off at this point, but leave some in the pot. Add the garlic and saute 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. Bring to a quick boil. Return the chicken to the bottom of the pot with the potatoes on the top.

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 squeeze a lemon over everthing,serve with fresh lemon wedges.