Chicken Vesuvio

I’m the type of girl that loves it when husband gives me gifts of kitchen gadgets, appliances or cookbooks. I’m a domestic nerd and happily so. My loving husband bought me Giada’s Family Dinners as soon as it hit stores. It’s been gracing my cookbook collection for a few years and I am always happy when I browse the pages. There are some nice, easy recipes that I have tried and enjoyed, but my heart belongs to the more ambitious ones. Nothing in this cookbook is terribly hard to make, but a few recipes require a little more care and effort.

I remember first making this recipe when we lived in Denver. I think we were still having Italian Fridays (I would cook Italian recipes each Friday for dinner - you know, cute newlywed type stuff) and I wanted something that wasn’t pasta covered in sauce. Chicken and potatoes are an excellent combination and the fact that it was Italian fare was an added bonus. Husband and I were instant fans. I make this recipe a few times a year and I am always happy when I do. It’s delicious. I love to make it when we have company as it’s definitely a dish that impresses.

This is a fairly easy recipe. It is not a throw together and let it cook type of recipe, it needs dedication and attention. It requires time at your stove and a little time in the oven. The only part of this recipe that I have a tough time with is cooking the potatoes. I can’t explain it, but browning those potatoes makes my stress level go up quite a bit. I’m always convinced that I will burn the potatoes, which I never have, and those ten minutes tick by so slowly.

As far as one pot meals go this recipe is just lovely. The original recipe calls for specific pieces of chicken but I always buy a whole chicken, break it down and use all the pieces. Oddly enough, it’s cheaper this way and you get more chicken! The original recipe also calls for eight ounces of artichoke hearts or one cup of lima beans. Every time I have cooked this recipe I use a four ounce jar of quartered and marinated artichoke hearts. The little extra punch of flavor from the marinade is divine.

Enjoy!

3 T. olive oil

1 whole chicken, broken down
Salt and black pepper
1 ½ lb. small red-skinned potatoes, halved
4 garlic cloves, minced
¾ cup dry white wine
¾ cup chicken broth
1 ½ tsp. dried oregano
1 ½ tsp. dried thyme
4 oz. quartered, marinated artichoke hearts
2 T. butter
 
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 two batches if necessary, cook the chicken in the pot until golden brown on all sides, about ten minutes. Transfer the chicken to a bowl.

Add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about ten minutes. Add the garlic and sauté for one 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 along with any accumulated juices. 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, stirring often, for about four minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Adapted from Giada’s Family Dinners – Giada DeLaurentiis