Chicken Vesuvio

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

• Ready In: 50 mins
• 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

1. 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.
2. Optional: add peas for color.