Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins
Enjoy a quality dish in the comfort of your home! This Chicken Vesuvio is such a treat! The whole family is going to love this dish. Ready in just about an hour. This is surely a must-try!
Ingredients:
½ c chicken stock
1 pound potato, cut into chunks (I used a small red skin potato)
2 tbsp salted butter
4–5 garlic cloves, thinly sliced
4 chicken thighs with skin and bone (about 1.5 pounds)
½ tbsp dried oregano
1 tsp dried thyme
2/3 c fresh or thawed frozen peas
1 tsp red crushed red pepper flakes-optional
1/4 c olive oil
Salt and freshly ground black pepper to taste
½ c dry white wine
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. Toss until fully coated.
Place the chicken thighs into the hot skillet, then cook each side for about 10 to 12 minutes or until they turn golden brown.
Remove the chicken thighs from the skillet and place them onto a clean plate.
In the same skillet, add the potato chunks, then season with thyme, oregano, and red pepper flakes. Stir and cook the potatoes for 10 minutes or until they turn golden brown.
Add garlic, then cook for about a minute or until aromatic.
Add salted butter, white wine, and chicken stock. Scrape the bottom of the skillet to get the browned bit. Stir everything until well incorporated.
Stir in the peas and simmer for 5 more minutes.
Add the chicken back into the skillet with the sauce and toss until coated.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Remove the skillet from the stove and transfer it to the preheated oven. Bake the Chicken Vesuvio for about 20 to 25 minutes. Remove from the oven.
Drizzle lemon juice and sprinkle freshly chopped parsley on top.
Serve and enjoy!
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