Chicken/ Italian

Chicken Vesuvio

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

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By Patrick Dulmage Serves: 4
Prep Time: 5 minutes Cooking Time: 40 minutes Total Time: 45 minutes

Chicken Vesuvio


  • 3 tbsp olive oil
  • 4 chicken thighs
  • 1 1/2 lb small potatoes, halved
  • 8 oz artichoke hearts
  • 4 cloves garlic
  • 1 1/2 tsp oregano
  • 1 tsp thyme
  • 3/4 cup white wine
  • 3/4 cup chicken or vegetable stock
  • 2 tbsp butter



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 immediately

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