Monday, September 3, 2007

Chicken Vesuvio

Chicken vesuvio on Flickr by beFOODled.

Tonight S and I made chicken vesuvio. It's a recipe adapted from Giada's Family Dinners by Giada De Laurentiis. We used some of the chicken stock I made last week to make it. Chicken vesuvio smells divine when cooking in the oven. The sauce alone is a nectar for the gods. Plus it's a one-pot meal, which means cleanup's not so bad.

Chicken Vesuvio

olive oil
4 chicken thighs, bone in and skin on
salt and pepper
4 large red-skinned potatoes, cubed
6 large garlic cloves, minced
3/4 C cooking sherry/mirin wine combination
3/4 C chicken stock
1 spring fresh rosemary
5 sprigs fresh thyme
6 marinated artichoke hearts
a couple of knobs of unsalted butter

Preheat the oven to 400 C.

Brown both sides of the chicken in some olive oil in a saucepan (about 10 minutes). Drain the chicken and set aside.

Add some more olive oil and fry the potatoes in the same pan until golden and crispy on at least two sides.

Add the garlic and stir for a couple of minutes. Add the alcohol (I used a combo of sherry and wine, but you could also use white wine, which is what the recipe called for). Scrape the bottom of the pan to deglaze any brown crispy bits. Add the stock and fresh herbs and stir. Return the chicken to the pan and bring back to a boil over medium-high heat.

Cover the pan with foil and then transfer to the oven. I transferred everything to a casserole dish at this point, because I don't yet own the kind of pot that can go from element to oven. Bake for 20 minutes. Take out the pan and add the artichoke hearts and the butter. Dissolve the butter around the pan. Serve the chicken and potatoes with the sauce and enjoy!


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