Chicken Vesuvio
- Ready In:
- 7hrs
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 6 (12 ounce) bone-in skin-on chicken breast halves, trimmed
- salt
- pepper
- 3 tablespoons extra-virgin olive oil
- 2 onions, minced
- 4 garlic cloves, minced to a paste
- 1 tablespoon minced fresh oregano (or 1 t. dried)
- 1⁄4 teaspoon red pepper flakes
- 3 tablespoons all-purpose flour
- 1⁄2 cup dry white wine
- 1 1⁄2 lbs red potatoes, scrubbed and cut into 1-inch chunks
- 1 cup low sodium chicken broth
- 1 fresh rosemary sprig
- 1 cup frozen peas
- 1⁄2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
directions
- Dry chicken with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
- Add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
- Repeat with 1 tablespoon more oil and remaining chicken; 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 med-high heat until onions are softened and lightly browned, 8-10 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.
- Stir broth into slow cooker.
- Nestle browned chicken with any accumulated juice into slow cooker.
- Cover and cook until chicken is tender, 4-6 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 foil.
- Let braising liquid settle for 15 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.
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