Chicken Vesuvio

A cozy and comforting Chicken Vesuvio inspired by Giada De Laurentiis, featuring tender chicken thighs and crispy potatoes in a savory broth.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 450

Main Ingredients

3 tablespoons olive oil Using high-quality olive oil elevates this dish.
4 pieces chicken thighs (bone-in, skin-on) Using bone-in thighs guarantees juiciest results.
1 teaspoon salt
1 teaspoon freshly ground black pepper
1.5 pounds small red-skinned potatoes, halved Their waxy texture holds up nicely during cooking.
4 large garlic cloves, minced Fresh garlic brings depth to the dish.
1.5 cups chicken broth Opt for low-sodium broth for better control over saltiness.
1.5 teaspoons dried oregano Fresh oregano will amp the flavors even more.
1 teaspoon dried thyme
8 oz frozen artichoke hearts (or 1 cup thawed lima beans) Artichokes add a delicate touch.
2 tablespoons unsalted butter Always use room-temperature butter for easy incorporation.

Preparation

Preheat your oven to 450°F (232°C).
In a large ovenproof pot, heat the olive oil over high heat until it shimmers.
Season the chicken thighs with salt and pepper. Sear the chicken in the pot for about 5-7 minutes on each side until golden brown; set aside.
In the same pot, add the halved red-skinned potatoes and cook until golden, about 10 minutes.
Toss in the minced garlic and cook for another minute.
Pour the chicken broth into the pot to deglaze, scraping up any browned bits.
Stir in the oregano and thyme, then return the browned chicken to the pot.
Cover the pot with a lid and transfer it to the oven. Bake for about 20 minutes.
Carefully remove the pot and add the artichoke hearts. Simmer the sauce for about 4 minutes.
Reduce the heat to low and stir in the unsalted butter until melted.

Serve with a simple side salad or crusty bread. For extra crispy chicken skin, broil for the last 2-3 minutes.