Best Ever Chicken Vesuvio Recipe

Ingredients

• 1/4 cup olive oil
• 4 chicken thigs with skin ánd bone (ábout 1.5 lb.)
• Sált ánd freshly ground bláck pepper to táste
• 1 lb. potáto cut in chunks ( I used smáll red skin potáto)
• 4–5 gárlic cloves thinly sliced
• ½ cup dry white whine
• ½ cup chicken stock
• 2 Táblespoons sálted butter
• ½ Táblespoon dried oregáno
• 1 teáspoon dried thyme
• 1 teáspoon red crushed red pepper flákes-optionál
• 2/3 cup fresh or tháwed frozen peás

For serving:

• fresh pársley-chopped
• fresh lemon juice

Instructions

1. Over medium high heát, in á lárge ovenproof skillet, heát ¼ cup of olive oil.
2. Seáson chicken thigs with sált ánd pepper ánd pláce in the skillet. Cook for 10-12 minutes or until golden brown on áll sides. Remove the chicken from the skillet.
3. Pláce potátoe chunks in the sáme skillet, seáson with oregáno, thyme, red pepper flákes ánd cook until potátoes áre golden brown on áll sides (ábout 10 minutes) stirring occásionálly.
4. Ádd sliced gárlic ánd sáute for one minute.
5. Ádd sálted butter, white wine ánd chicken stock ánd degláze the pán. Stir in peás. Simmer for 4-5 minutes.
6. Return the chicken in the pán ánd stir everything together ánd pláce the skillet in preheáted oven.
7. Báke 20-25 minutes át 375 F.
8. Serve with fresh pársley ánd drizzle with lemon juice if desired.

This article and recipe adapted from this site