Chicken Vesuvio

By bridgetinma

Ingredients

• 6 (12 ounce) bone-in skin-on split chicken breasts, trimmed
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 2 onions, minced
• 4 garlic cloves, minced to a paste
• 1 tablespoon fresh oregano or 1 teaspoon dried
• 1/4 teaspoon red pepper flakes
• 3 tablespoons flour
• 1/2 cup dry white wine
• 1 1/2 red potatoes, cut into 1 inch chunks
• 1 cup chicken broth
• 1 fresh rosemary sprig
• 1 cup frozen peas
• 1/2 teaspoon grated lemon zest plus 1 tablespoon lemon juice

Details

Servings 6

Preparation

Step 1

Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate. Let chicken cool slightly and discard skin.

Add onions, half of garlic, oregano, and red pepper flakes to fat left in pan and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Microwave potatoes with remaining tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 5 minutes; transfer to slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

Add rosemary sprig, cover and cook on high until rosemary is fragrant, about 15 minutes. Transfer chicken and potatoes to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard rosemary. Stir in peas and let sit until heated through, about 5 minutes. Stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste. Spoon 1 cup sauce over chicken and serve with remaining sauce.