Chicken Vesuvio
"Giada De Laurentiis recipe from Everyday Italian on Food Network. Has received 5 star rating out of numerous reviews."
photo by Karabea
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 4 chicken thighs, with skin and bone-in
- salt
- black pepper
- 1 1⁄2 lbs small red 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 artichokes (or 1 cup frozen lima beans, thawed)
- 2 tablespoons unsalted butter
directions
- Preheat oven to 450 degrees.
- Heat oil in large ovenproof pot over high heat.
- Sprinkle chicken with salt and pepper.
- Cook chicken until golden brown on all sides, about 10 minutes.
- Remove chicken to a bowl.
- Add potatoes to pot and cook until golden brown, stirring occasionally, about 10 minutes.
- Add garlic and saute for 1 minute.
- Add wine and stir to scrape up brown bits on bottom of pot.
- Add broth, oregano, and thyme. Return chicken to the pot and stir to combine.
- Bring to a boil over medium heat.
- Cover with lid and place overproof pot into preheated oven for 20 minutes.
- Transfer chicken to serving plate, arrange potatoes around chicken.
- Add artichoke hearts to sauce in pot. Cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes.
- Turn heat down to low and stir in butter.
- Pour sauce over chicken and potatoes and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe is missing the red pepper flakes. They are absolutely necessary to this dish.
-
Very flavorful, and the chicken was so tender! This is restaurant quality. Absolutely delicious! We loved this and I'll be making it again very soon. Thank you for posting! -
Yummy! I have wanted to try this ever since I saw Giada make it on Everyday Italian, and I finally got around to it. It was very tasty. I used canned artichokes that I rinsed off before adding. Thank you! -
This was just OK. The chicken was great, but the potatoes got mushy. If I make this again, I'll roast the potatoes separately. The artichokes didn't add a lot (other than expense) and were kind of lost in the dish. -
We loved this dish. I used boneless, skinless chicken breasts instead of the whole thighs, and reduced the cooking time slightly to preserve the moistness of the leaner breast meat. I recently found frozen artichokes in an area store for the first time, and with readily available ingredients, will be making this often.
see 2 more reviews
RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
