Chicken Vesuvio
Here’s a tasty and versatile chicken preparation that can combine a seasonal veggie and potatoes to create one complete meal in a single dish! This recipe is inspired by Giada De Laurentiis’s Everyday Italian Cooking. Feel free to sub in artichokes, green beans, peas or broccoli in place of asparagus if it suits you. The seasonings will sauce up any good ingredients, really. Happy Weekend everyone!
Serves 4
Ingredients
- 6 chicken thighs, bone in and skin on
- ~12 small red potatoes, halved
- 2 bunches fresh asparagus, broken into 2 inch pieces
- 4 cloves garlic, coarsely chopped
- 2 Serrrano chili peppers, seeded and quartered
- 4 sprigs of fresh oregano, chopped
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- salt & pepper to taste
Preparation
- Heat olive oil in a dutch oven and brown chicken thighs on all sides, then set aside.
- Throw in potatoes and stir occasionally until browned and crispy on the edges.
- Add garlic, Serrano peppers, oregano and salt & pepper and stir.
- Add chicken back to the pot and pour in wine and chicken stock.
- Bring to a boil, then cover and transfer to a 450 degree oven for 20 minutes.
- Blanch asparagus in boiling water for 25 seconds, then a cold water bath.
- Remove chicken and potatoes from oven and transfer to a platter.
- Melt butter in the pot and stir into the existing juices.
- Add asparagus and stir for about 5 minutes, until slightly softened but still crisp.
- Spoon asparagus and sauce over chicken and potatoes and serve.
