Chicken Vesuvio

I really, really, really, really, really need to find my camera charger so that the pictures of my food don't look completely yellow-colored or unappetizing. My philosophy is any picture is better than no picture so the show must go on. 

The sauce in this dish. Oh, my, goodness, The sauce. That's all I have to say.

*Recipe from Giada De Laurentiis

INGREDIENTS:

3 Tablespoons olive oil

4 chicken thighs with skin and bones (I used chicken breasts, but I think thighs would be more tender)

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 (I recently bought cooking wine and it has been a great investment)

3/4 cup chicken broth

1 1/2 teaspoons dried oregano

1 teaspoon dried thyme

8 ounces artichoke hearts

2 Tablespoons unsalted butter

DIRECTIONS:

Preheat the oven to 450 degrees. Heat the oil in a large, ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in batches if necessary, cook the chicken in the pot until brown on all sides, about 10 minutes. Transfer chicken to a bowl. Carefully add the potatoes to the same pot and cook until 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 and stir all ingredients to combine. Bring to a boil over medium-high heat. 

Cover and bake in the oven until the chicken is cooked through, about 15-20 minutes. Transfer the chicken to a platter and arrange potatoes around the 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 and stir in the butter. Pour the sauce over chicken and potatoes, and serve. 

Be generous with the sauce, it's the best part.