Chicken Vesuvio

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 chicken thighs (with skin and bone)
• salt and pepper
• 1 1/2 lbs small red potatoes (or russet potatoes cut into strips)
• 4 large garlic cloves, minced
• 3/4 cup dry wine
• 3/4 cup chicken broth
• 1 1/2 teaspoons oregano
• 1 teaspoon thyme
• 2 tablespoons unsalted butter

Recipe

• 1 preheat oven to 450 degrees. heat oil in a large pot over high heat. sprinkle chicken with salt and pepper. cook chicken in pot until golden on all sides. transfer to a bowl. add potatoes into pot until golden brown, stirring occasionally. add the garlic and saute for 1 minute. add wine and stir to scrape up any brown bits. add broth, oregano and thyme. return the chicken to the pot. bring to a boil. add all ingredients to a roasting pan. put the 2 tablespoons of butter over the chicken. cook for 20 minutes or until chicken reaches 165 degrees.
• 2 optional: add peas for color.