Made one of my new favorites last night – Chicken Vesuvio. I especially like how the potatoes taste – best I’ve ever had. I think the wine and the chicken broth adds such a good flavor to the dish.
Plus – it’s my favorite use for my new Le Creuset Dutch Oven:
Le Creuset Dutch Oven – Enamel Coated Cast Iron
Chicken Vesuvio (serves 8)
- 8 pieces skin-on, bone in chicken thighs (I use boneless breast or thighs)
- 2 t fennel seed
- 2 t oregano
- 2 t red chili flakes
- 1/3 c olive oil, divided
- 6 Yukon gold potatoes, 1/2″ diced
- 3 shallots, chopped
- 6 large cloves garlic, sliced
- 2 T thyme, chopped
- 1 c frozen peas, thawed
- 1-1/2 c dry white wine (I use Pinot Grigio)
- 1-1/2 c chicken stock
- 1 lemon juiced
- 4 T butter
- 2 T chopped parsley
- salt and pepper
Slit each chicken thigh on both sides of the bone to decrease cook time. Season with salt and pepper and dress with fennel, oregano and chili flakes.
Heat 2 tablespoons of olive oil in large, cast-iron skillet over medium-high heat. Add chicken skin-side down and crisp skin, for about 5 minutes. Turn chicken and saute for another 5 minutes (until fully cooked). Remove to a warm platter and cover with loose foil.
Add remaining olive oil to the skillet and place potatoes in cut-side down. Brown for 7-8 minutes and add shallots, garlic, thyme, peas, salt and pepper. Cook 4-5 minutes more, add wine to de-glaze then add the stock, lemon juice and melt butter into the sauce. Add parsley to finish, arrange crispy chicken on top and serve from the skillet at the table. *Extra potatoes can be roasted at 400 degrees until finished if desired.