Chicken Vesuvio

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 chicken thighs, with skin and bone-in
• salt
• black pepper
• 1 1/2 lbs small red potatoes, halved
• 4 large garlic cloves, minced
• 3/4 cup dry wine
• 3/4 cup chicken broth
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 8 ounces frozen artichokes (or 1 cup frozen lima beans, thawed)
• 2 tablespoons unsalted butter

Recipe

• 1 preheat oven to 450 degrees.
• 2 heat oil in large ovenproof pot over high heat.
• 3 sprinkle chicken with salt and pepper.
• 4 cook chicken until golden brown on all sides, about 10 minutes.
• 5 remove chicken to a bowl.
• 6 add potatoes to pot and cook until golden brown, stirring occasionally, about 10 minutes.
• 7 add garlic and saute for 1 minute.
• 8 add wine and stir to scrape up brown bits on bottom of pot.
• 9 add broth, oregano, and thyme. return chicken to the pot and stir to combine.
• 10 bring to a boil over medium heat.
• 11 cover with lid and place overproof pot into preheated oven for 20 minutes.
• 12 transfer chicken to serving plate, arrange potatoes around chicken.
• 13 add artichoke hearts to sauce in pot. cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes.
• 14 turn heat down to low and stir in butter.
• 15 pour sauce over chicken and potatoes and serve.