So I tried this recipe last night that I saw Giada de Laurentiis do on one of her cooking shows awhile back ago. It turned out quite well and inspired me to try it again next time with a few adjustments. And don't worry about having leftovers because it is even better the second time around.Prep Time:15 min
Cook Time:1 hr 0 min
Level: Intermediate
Serves: 4 servings
Level: Intermediate
Serves: 4 servings
Ingredients
Directions
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.
Notes
I used a bit too much olive oil when searing the chicken thighs golden brown, so use much less next time. I didn't use the artichoke hearts or lima beans, instead I just did potatoes and onions. However I am thinking other veggies such as carrots and tomatoes would make this a great dish. Instead of using chicken broth I am think I can use tomato sauce and diced tomatoes. For the white whine I just used a Riesling that I had in the fridge, but any white wine would work. When serving you can either have the sauce on the side for people to apply on the quantity they want just in case the wine taste is too strong.
- 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
Directions
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.
Notes
I used a bit too much olive oil when searing the chicken thighs golden brown, so use much less next time. I didn't use the artichoke hearts or lima beans, instead I just did potatoes and onions. However I am thinking other veggies such as carrots and tomatoes would make this a great dish. Instead of using chicken broth I am think I can use tomato sauce and diced tomatoes. For the white whine I just used a Riesling that I had in the fridge, but any white wine would work. When serving you can either have the sauce on the side for people to apply on the quantity they want just in case the wine taste is too strong.
