I cooked some'en: Chicken Vesuvio

JLOCKHART29 · November 2010

Been almost 2 years since I have done this cook. Doreen really has been wanting me to do it as it is tasty as well as not real spicey. Its from that little Italian gal Giada. Good cooks.. and easy to watch!

Ingredients
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
2 tablespoons unsalted butter
Directions
Preheat the oven to 450 degrees F.

Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

OK hear are the raws:

Ya need a high side pot for this one ya'll. Old fashion C.I is just the ticket. A little EVOO and a chunk of Presimmon at about 325 direct till the yard bird is almost done. I stick it with a pig tail and move each thigh every 5 min. or so to keep it from sticking flipping about every 15 min. for a total of 30 min. all open top.

Set the bird to the side and add the potatoes to the drippings and toss. Cook for another 30 min. tossing every 5 min. with lid on. Add garlic and toss for 5 min. then add the rest of spices and wine and broth along with chicken. Cook with lid on till potatoes are soft but not falling apart. This is the trick.

Remove chicken and potatoes to plate and keep it warm. Add the artachokes with some butter and cook till tinder.

Just to keep this post a little interesting some Fall folage.

Spoon artachokes over the chicken with some grits and a habanerro for a light yet satisfying meal!

kolbdriver · November 2010

That sure looks and sounds so good , Dean

Looks like CHMT finally came out of the closet...For better or worse.

.

Boss Hogg · November 2010

JL!! "Light but satisfying"??? :laugh: I'll give you the satisfying part for sure

I just had dinner with your "brother" at a restaurant by his school!
BC

Ross in Ventura · November 2010

Great looking meal JL

Ross

fire egger · November 2010

Good lookin' meal, must be Giada week in AR!!

Hoss · November 2010

VERY NICE!!!

JLOCKHART29 · November 2010

Well I trust he has not got kicked out or flunked out! :laugh: Actually got a lot of support from S.P and probably would not have stucked with it if not for it.