I wanted to do something else with chicken and I found this Italian recipe for chicken thighs – Chicken Vesuvio!
In addition to the chicken, it has potatoes, artichoke hearts, and garlic – SO GOOD!
You can have this dish on your plate within 45 minutes from start to finish. Chicken thighs are easily my favorite part of the chicken. They are so flavorful and it is tough to over cook them. Once you sear the chicken on both sides, pull it from the pot and continue by searing the potatoes. After the potatoes have been seared, add the garlic and cook about another minute.
Next add the wine and scrape up any of those brown bits from the bottom of the pot. Then add the stock, herbs and bring to a boil.
Once it comes to a boil, cut the heat, add the artichoke hearts and put in the oven. After about 20 minutes in the oven, serve and enjoy!
Chicken Vesuvio Pre-heat oven to 450 degrees Heat olive oil in a large Dutch oven over high heat Add the chicken thighs, skin side down season with salt and pepper Brown the chicken on each side and transfer to a platter or bowl Add the potatoes and brown them as well Once potatoes are browned, add the garlic, and cook for about a minute Add the wine and scrape up any brown bits from the bottom of the pot Add the broth, oregano and thyme Return the chicken to the pot along with any juices Bring to a boil over medium high heat Once at a boil, cut the heat, add the artichoke hearts, put the lid on the pot and transfer to the oven Set the timer for 20 minutes Remove from the oven, add the butter, and stir to combine Serve immediatelyChicken Vesuvio
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