Illinois Chicken Vesuvio 🍗
Ingredients:
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
1 cup frozen peas
1 cup baby potatoes, halved
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Cook for 5-7 minutes, or until the skin is golden brown. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute, or until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Add the chicken broth, baby potatoes, oregano, and rosemary to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, and place the skillet in the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the skillet from the oven and stir in the frozen peas. Let the dish sit for 5 minutes, then garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 430 kcal per serving | Servings: 4 servings
