Chicken Vesuvio
Tender chicken thighs and golden potatoes are roasted in a savory white wine, garlic, and herb sauce with artichoke hearts.
Ingredients
- 3 tablespoons olive oil 45 ml
- 4 bone-in skin-on chicken thighs, about 2 lbs / 900g
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds small potatoes halved, about 680g
- 4 cloves garlic minced
- 3/4 cup dry white wine 180 ml
- 3/4 cup chicken broth 180 ml
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 cup frozen artichoke hearts thawed, about 5 oz / 140g
- 2 tablespoons unsalted butter 28g
Instructions
- Preheat your oven to 450°F (232°C). Pat the chicken thighs dry with paper towels and season them all over with salt and pepper.
- Heat the olive oil in a large Dutch oven or other heavy, oven-safe pot over medium-high heat. Place the chicken skin-side down and sear until deep golden brown, about 5-6 minutes. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate.
- Add the halved potatoes to the pot, placing them cut-side down if possible. Cook for 8-10 minutes, stirring occasionally, until they are browned in spots.
- Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the white wine to deglaze, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the chicken broth, dried oregano, and thyme. Return the chicken thighs to the pot, nestling them among the potatoes. Bring the liquid to a simmer.
- Cover the pot and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through. An instant-read thermometer inserted into the thickest part of the thigh should register 165°F (74°C).
- Carefully remove the pot from the oven. Transfer the chicken and potatoes to a serving platter.
- Place the pot back on the stovetop over medium-high heat. Add the thawed artichoke hearts to the sauce and simmer until heated through, about 4 minutes.
- Remove the pot from the heat. Stir in the butter until it melts completely and the sauce is smooth. Pour the sauce and artichokes over the chicken and potatoes before serving.
Notes
Food Safety: Always ensure chicken is fully cooked. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh, avoiding the bone.
Potatoes: If your potatoes are very small, you can leave them whole. If they are larger than a golf ball, cut them into quarters to ensure they cook at the same rate as the chicken.
Wine Substitute: If you prefer not to use wine, you can replace it with an equal amount of chicken broth plus a tablespoon of lemon juice or white wine vinegar for acidity.