Chicken Vesuvio

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  400g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Potato

  Flesh and skin, raw

  680g

• Garlic

  Raw

  4 cloves, minced or 12g

• White wine

  Alcoholic beverage, table

  6 fl oz or 176g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Lima beans

  Immature seeds, frozen, baby, unprepared

  8 oz or 227g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat the oven to 450 degrees F.
2. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are 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. Stir to combine. Bring to a boil over medium-high heat.
3. 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 until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
4. (source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe-1916045)