Chicken Vesuvio

I follow Giada DeLaurentis's "Giadzy" site and this recipe for chicken vesuvio looked good (well, at least the picture looked good hahaha) - and I had a package of boneless skinless chicken thighs so thought I'd make something different. I did change it a little bit, her recipe calls for bone-in skin-on thighs; and after reading other recipes I added some frozen peas to the dish - which it actually needs from a aesthetic point of view, otherwise it's just brown on brown on brown (of course her picture looks much more appetizing LOL). I also drained some marinated artichoke hearts instead of using plain. We really liked how this turned out, very flavorful and homey (in a good way); can't say how it'll be following her recipe 100% but it's really good made like I did! 

                           

I'm sharing her recipe below since she's Giada and no one cares how I made it hahahhaha, I told you my changes above if you want to go rogue like I did ;) One more thing - mine had a lot of sauce, like swimming in sauce, so I'd recommend putting the vesuvio in a shallow bowl or platter with a rim. The sauce tastes good, there's just a lot of it - if you don't like that just don't put on as much!

INGREDIENTS:

• 3 tablespoons olive oil
• 4 chicken thighs with skin and bones
• Salt and freshly ground black pepper
• 1 1/2 pounds small red-skinned potatoes, halved
• 4 large garlic cloves, minced
• 3/4 cup dry white wine
• 3/4 cup chicken broth
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
• 2 tablespoons unsalted butter

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INSTRUCTIONS:

Preheat the oven to 450 degrees F.

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.