Chicken Vesuvio

Name: Chicken Vesuvio
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-8 serving(s)
Ingredients: 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 white wine; 3/4 cup chicken broth; 1 1/2 teaspoons oregano; 1 teaspoon thyme; 2 tablespoons unsalted butter

Submitted by Krystles Recipes

"Great hearty dish. I made this the first time my husband's family came over for dinner and they loved it."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 4-8

ingredients

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 white wine
³⁄₄ cup chicken broth
1 ¹⁄₂ teaspoons oregano
1 teaspoon thyme
2 tablespoons unsalted butter

directions

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.
Optional: add peas for color.