Viking Recipe (1/13/11) - Chicken Vesuvio - WSMV Channel 4

Viking Recipe (1/13/11) - Chicken Vesuvio

INGREDIENTS 4 chicken thighs bone in and skin on 1 1/2 pounds small Yukon Gold or red potatoes, halved 3 - 4 large garlic cloves, sliced 1/2 cup dry white wine 1/2 cup chicken broth 1 sprig fresh thyme 1 TBS dried oregano 10 – 12 artichoke hearts, thawed if using frozen 12 – 18 Italian green olives – pitted 1 tsp red pepper flakes Kosher salt California Olive Ranch olive oil Kerrygold butter
METHOD
  1. Preheat oven to 350*
  2. Preheat a large heavy casserole (also called Dutch Oven) over medium high heat. Add olive oil to coat bottom.
  3. Season chicken aggressively with salt and add to pan skin side down. Cook without disturbing until golden brown. Turn and cook briefly on flesh side. Remove from pan and reserve.
  4. Add potatoes and cook until browned. Add garlic / artichokes / olives / thyme and red pepper. Stir to combine. Cook for 1-2 minutes.
  5. Add wine and stir to deglaze bottom of pan. Add chicken and broth. Bring to a boil and cover. Reduce heat and place in oven until chicken is cooked thru and potatoes are tender, approximately 25 minutes.
  6. Remove chicken and potatoes to large platter. Stir in 2 TBS +/- of butter and swirl to combine. Pour sauce over chicken and serve immediately.
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