Do some cooking tonight

Hope everyone had a good weekend. Mine was pretty quiet. I like this recipe from Giada De Lauretiis of the Food Network. It's not a super quick meal - it'll take more than an hour. But if you feel like cooking tonight it's delicious and not difficult to prepare. Because it's got potatoes and artichokes in it, all you'll need is a salad to complete the meal.

Dig in!

Chicken Vesuvio

3 tablespoons olive oil
4 chicken thighs, with skin and bone-in
salt
black pepper
1 1/2 lbs small red 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 artichokes (or 1 cup frozen lima beans, thawed)
2 tablespoons unsalted butter

Preheat oven to 450 degrees. Heat oil in large ovenproof pot over high heat. Sprinkle chicken with salt and pepper. Cook chicken until golden brown on all sides, about 10 minutes. Remove chicken to a bowl.

Add potatoes to pot and cook until golden brown, stirring occasionally, about 10 minutes. Add garlic and saute for 1 minute. Add wine and stir to scrape up brown bits on bottom of pot. Add broth, oregano, and thyme. Return chicken to the pot and stir to combine. Bring to a boil over medium heat. Cover with lid and place overproof pot into preheated oven for 20 minutes.

Transfer chicken to serving plate, arrange potatoes around chicken. Add artichoke hearts to sauce in pot. Cover and simmer over high heat until artichokes are tender, stirring often, about 4 minutes. Turn heat down to low and stir in butter. Pour sauce over chicken and potatoes and serve.

Serves 4.

Source: Giada De Laurentiis via www.recipezaar.com.

Comments

[Sue Conrad]

Giada is my very favorite Food Network chef.....and this recipe is another reason why! Definitely a keeper and one I'll be preparing for friends and family. My husband and I live on a boat, but I have an oven, so was able to make this. YUM-M-M-M!