Giada's Chicken Vesuvio
Giada's Chicken Vesuvio
Giada De Laurentiis
- 3 tablespoons olive oil
- 4 chicken thighs with skin and bones
- 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
- 3/4 cup chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 ounces frozen artichoke hearts or 1 cup frozen lima beans (thawed)
- 2 tablespoons unsalted 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 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.
- 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.
- Nutrition Serving Size
- per serving
Amount/Serving % Daily Value
- 34 grams
- 24 grams
- 36 grams
- Saturated Fat
- 10 grams
- 126 milligrams
- 309 milligrams
- 5 grams
- 3 grams
13 reviews & comments
Absolute love this recipe. Was not greasy as some reviews suggest. If you follow the recipe, you will LOVE this dish. LOVE LOVE LOVE the artichokes in this and the way the gravy turned out.
Terrible. There was so much grease and fat, the whole dish was like eating grease and fat.
As is 3 stars. My way 5 stars. Son't leave the skin on the chicken because when you braise it it makes the sauce gummy and flabby. Delicious
This was very tasty! I didn’t get the potatoes as crispy as I would have liked to but it was definitely a recipe keeper to make again!
there is no recipe there must be a issue. I tried another recipe same issue. what a shame..
This was easy and tasted wonderful! I used canned artichoke hearts because I couldn't find any frozen and it was delicious! The only thing I added was some capers near the end when I added the artichoke hearts to the sauce! Maybe a squeeze of lemon over the top like another reviewer suggested next time I make it! Thanks for a great recipe.
I lost the recipe. How can I get it back. PLEASEEEEEEEE
Round and round in circles with no recipe. Though registering would show it.. nope. ???
Where is the Recipe ???? doesn't show
I can’t see the recipe :(
The frozen artichoke hearts in this recipe caught my attention so I knew I'd have to try it. I made this the other night and the whole house smelled heavenly! This was so delicious, will make again and again.
I just made this tonight…SOOO good…wish I had someone to shelter in place with and share!…house smelled wonderful and the flavors here were FANTASTIC…followed to a "T", and only addition was to squeeze some lemon over the top to brighten it up and finish!…thanks Giada, another WINNER!
This is gluten free! It should be added to the GF section.