Chicken Vesuvio
Ingredients:
4 bone-in, skinless chicken thighs (or breasts)
4 medium potatoes (Yukon Gold or Russet), peeled and cut into wedges
1/2 cup olive oil
4 cloves garlic, minced
1/2 cup white wine (or chicken broth)
1 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1/2 cup frozen peas (thawed)
Fresh parsley, chopped (for garnish)
Instructions:
Prep the chicken and potatoes:
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, oregano, and thyme.
In a large oven-safe skillet, heat 1/4 cup of olive oil over medium-high heat. Add the chicken thighs and brown them for about 4-5 minutes per side until golden. Remove the chicken and set it aside.
Cook the potatoes:
In the same skillet, add the remaining olive oil. Add the potato wedges and cook for about 5-7 minutes, stirring occasionally, until they start to brown.
Make the sauce:
Add the minced garlic to the skillet and cook for about 1 minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet.
Add the chicken broth, crushed red pepper (if using), and season with salt and pepper. Bring the sauce to a simmer.
Combine and bake:
Return the chicken thighs to the skillet, nestling them into the potatoes. Spoon some of the sauce over the chicken.
Transfer the skillet to the oven and bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
Finish and serve:
About 5 minutes before the dish is done, sprinkle the thawed peas over the chicken and potatoes.
Remove from the oven and garnish with chopped fresh parsley.