Chicken Vesuvio

Happy New Year 2015, which add a lot of flavor to the dish, along !  I took a little time off from my blog, because I was so far behind on all the Christmas preparations, too stressed out. but now I'm back!   Hope that you all had wonderful holidays, we did.

Come January most of you start thinking of lighter dishes to help shed those unwanted pounds gained over the holidays.  Now this recipe isn't a truly light recipe, but it is a lighter version of the classic Chicken Vesuvio recipe served at Harry Caray's iconic restaurant in Chicago. I used chicken thighs, but next time  I might add a few breast pieces. too  If you have been to this restaurant, you know that portions are huge, and enough food to feed a small family. This recipe has more realistic portions.

It is still a one pot meal started on the stove, browning the chicken and potatoes, deglazing with white wine, adding chicken broth, lots of  garlic, oregano, and thyme and finished in the oven, with the addition of artichokes, which add a lot of flavor to the dish, and sprinkled with peas and parsley. This is definitely a meal worthy of company, and the dish comes together easily. This one pot meal will warm you up in the frigid temps, and your kitchen will smell amazing. There are so many layers  of flavor,  along with the tender chicken and vegetables. this is comfort food, at it's best. You won't be disappointed, if you make this dish.  Enjoy!

Chicken Vesuvio

Serves four

Ingredients:

3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved, I used Yukon gold
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed, I used canned artichokes
2 tablespoons unsalted butter

I tbsp chopped parsley (for garnish)  I added this

Directions:

Preheat the oven to 450 degrees F.

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over mrdium heat until the artichokes are heated through, stirring often, about 2-3 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, garnish with parsley,  and serve

 Adapted from  Giada De Laurentis

I linked up my recipe to Brandie's  The Weekend Potluck #152