Recipes
Rustic Chicken Vesuvio
4 servings
50 minutes total (Active 20 minutes)
Shopping list
Ingredients
- 2 lb red (or russet) potatoes
- 2 tablespoons water
- 1 teaspoon kosher salt
- 1 teaspoon everything Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 2 lb bone-in, skin-on chicken thighs
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken broth (or stock)
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 cup frozen peas
- 1 tablespoon fresh Italian parsley
Steps
- Preheat oven to 375°F. Cut each potato in 6–8 wedges. Place potatoes and water in large, microwave-safe bowl. Cover and microwave on HIGH 6 minutes, then drain and set aside.
- Meanwhile, combine salt, Italian seasoning, thyme, and oregano. Preheat oil in large Dutch oven (or oven-safe pan) on medium-high 2–3 minutes. Season chicken with 2 teaspoons salt mixture and place skin-side down in oil (wash hands). Cook 4 minutes until well browned. Flip chicken and cook 4 more minutes, then remove and cover to keep warm.
- Add potato wedges to Dutch oven; sprinkle with remaining 2 teaspoons salt mixture. Cook 4 minutes, stirring occasionally, until potatoes start to brown. Stir in wine, broth, lemon juice, and garlic; bring to a simmer. Nestle chicken into potatoes. Bake uncovered 20–25 minutes until chicken is 185°F and potatoes are tender. Stir in peas, cover and let stand 5 minutes to warm peas. Chop parsley finely and sprinkle over chicken; serve.
Amount per ¼ recipe serving: Calories 480, Total Fat 22g, Sat Fat 4.5g, Trans Fat 0g, Chol 65mg, Sodium 730mg, Total Carb 42g, Fiber 6g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 26g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 25%