An easy & delicious crowd pleaser! Chicken Vesuvio is incredibly rich and full of flavor, the potatoes roasted golden with soft pieces of garlic to slather on each bite. Yum!
Ingredients
Serves 4
3 Tablespoons olive oil, coconut oil, ghee or avocado oil
1 whole organic chicken cut up or 2 large breasts cut in half and 4 thighs and 4 legs.
Salt and freshly ground pepper
½ pound small, red-skinned potatoes, cut in half or russet potatoes cut into wedges
10 large, whole, peeled garlic cloves
8 ounces sliced mushrooms
½ cup dry white wine
½ cup chicken broth
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen peas or if you want to be fancy, frozen artichoke hearts
Instructions
Preheat the oven to 400.
Over high heat, heat the oil in a large ovenproof pot or roasting pan. Sprinkle the meat with salt and pepper.
Cook the chicken in batches until golden brown on all sides, about 10 minutes. Remove the chicken to a platter and set aside.
Add the potatoes to the pot and cook them until golden brown, stirring occasionally, about 10 minutes. Add the mushrooms when the potatoes start to brown. Add the whole garlic cloves and saute until golden. When brown, remove the potatoes, mushrooms and garlic to a platter.
Add the wine (I use Pinot Grigio) and stir to scrape up the brown bits on the bottom of the pot. Add the chicken broth, oregano and thyme, bring to a boil over medium-high heat and let it cook down and concentrate a bit.
For the best flavor, make this up the day before serving.
Now, add the chicken and potatoes back to the pot or roasting pan, cover and put in the oven and bake for about an hour or until a thermometer inserted into the chicken reads 165. During the last 15 minutes in the oven, add the thawed peas or artichoke hearts. Serve and don't forget to spread those soft, sweet cloves of garlic all over the chicken pieces as you eat them.
Recipe by Kate Battistelli at https://katebattistelli.com/food/main-dishes/chicken-vesuvio/