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Dinner for 4

Chicken Vesuvio

Chicken pieces, potatoes, garlic, artichokes, and herbs simmer with wine before roasting together in a hot pan until fully cooked.

$1.41per serving $
75 minstart to table
4servings

ItalianBudgetFamilyDinners

Ingredients

  • 3 tbsp olive oil
  • 1 whole chicken
  • salt
  • pepper
  • 1 1/2 lb red-skinned potatoes
  • 1 tbsp fresh garlic
  • 1 pinch dried red pepper flakes
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 tbsp dried italian seasoning
  • 8 oz frozen artichoke hearts
  • 2 tbsp unsalted butter
  • 1 1/2 tbsp fresh chopped parsley

Steps

  1. Cut the whole chicken into pieces and season them with salt and pepper.
  2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat and brown the chicken for 12 minutes, turning once.
  3. Add the potatoes and cook for 5 minutes, stirring occasionally.
  4. Stir in the garlic, red pepper flakes, wine, broth, and Italian seasoning, then simmer for 3 minutes.
  5. Add the artichokes and butter, then bake uncovered at 425 F for 35 minutes, until the chicken reaches 165 F and the potatoes are tender.
  6. Scatter the parsley over the finished chicken before serving.

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