Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins
This Chicken Vesuvio is great for a weeknight dinner! Gather all the ingredients because the perfect dish that will grace your dining table tonight is only an hour away from being achieved. Enjoy!
INGREDIENTS :
- 2 tbsp salted butter
- 4–5 garlic cloves, thinly sliced
- 1 pound potato, cut into chunks (I used a small red skin potato)
- ½ c chicken stock
- 4 chicken thighs with skin and bone (about 1.5 pounds)
- ½ tbsp dried oregano
- 1 tsp red crushed red pepper flakes-optional
- Salt and freshly ground black pepper to taste
- 1 tsp dried thyme
- 2/3 c fresh or thawed frozen peas
- ½ c dry white wine
- 1/4 c olive oil
For serving:
- fresh lemon juice
- fresh parsley-chopped
DIRECTIONS :
- Place a large oven-safe skillet on the stove and turn the heat to medium-high.
- Add 1/4 cup of olive oil and allow it to become hot.
- Sprinkle salt and pepper over the chicken thighs, then rub each until well coated.
- Add the chicken thighs into the skillet, then cook each side for about 10 to 12 minutes or until they turn golden brown. Transfer them onto a clean plate.
- In the empty skillet, add the potato chunks.
- Sprinkle red pepper flakes, oregano, and thyme. Stir and cook the potatoes for 10 minutes or until they turn golden brown.
- Add the garlic, then sauté until aromatic. This usually takes about a minute.
- Add the white wine, chicken stock, and salted butter. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
- Add the peas and stir until well mixed. Simmer everything for another 5 minutes.
- Put the chicken back into the skillet, then toss until well coated by the delicious sauce.
- Prepare the oven and preheat to 190 degrees C or 375 degrees F.
- Transfer the skillet to the preheated oven and bake for about 20 to 25 minutes or until done.
- Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.
- Drizzle lemon juice over each serving.
- Serve and enjoy!
CHICKEN VESUVIO RECIPE
Yield:
6
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 2 tbsp salted butter
- 4–5 garlic cloves, thinly sliced
- 1 pound potato, cut into chunks (I used a small red skin potato)
- ½ c chicken stock
- 4 chicken thighs with skin and bone (about 1.5 pounds)
- ½ tbsp dried oregano
- 1 tsp red crushed red pepper flakes-optional
- Salt and freshly ground black pepper to taste
- 1 tsp dried thyme
- 2/3 c fresh or thawed frozen peas
- ½ c dry white wine
- 1/4 c olive oil
- For serving:
- fresh lemon juice
- fresh parsley-chopped
Instructions
- Place a large oven-safe skillet on the stove and turn the heat to medium-high.
- Add 1/4 cup of olive oil and allow it to become hot.
- Sprinkle salt and pepper over the chicken thighs, then rub each until well coated.
- Add the chicken thighs into the skillet, then cook each side for about 10 to 12 minutes or until they turn golden brown. Transfer them onto a clean plate.
- In the empty skillet, add the potato chunks.
- Sprinkle red pepper flakes, oregano, and thyme. Stir and cook the potatoes for 10 minutes or until they turn golden brown.
- Add the garlic, then sauté until aromatic. This usually takes about a minute.
- Add the white wine, chicken stock, and salted butter. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
- Add the peas and stir until well mixed. Simmer everything for another 5 minutes.
- Put the chicken back into the skillet, then toss until well coated by the delicious sauce.
- Prepare the oven and preheat to 190 degrees C or 375 degrees F.
- Transfer the skillet to the preheated oven and bake for about 20 to 25 minutes or until done.
- Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.
- Drizzle lemon juice over each serving.
- Serve and enjoy!
