Tuesday, September 11, 2012

Chicken Vesuvio

The other day I pulled out a couple of chicken breasts from the freezer before going to work and then came home without a dinner plan.  Sound familiar?

So a quick look through Giada De Laurentiis’ cookbook and I found this little gem.

Have I ever mentioned how much I love one-dish meals?  Love, love, love them!  I could have used a few more veggies in this one and although it could work with a few roasted red peppers, I like it as is.  Next time I will serve a plate of fresh veggies or a salad on the side maybe…. maybe….

Chicken Vesuvio

3 tablespoons olive oil
2-4 boneless, skinless chicken breasts
Salt & freshly ground black pepper
1 ½ pounds small potatoes, halved
6 large garlic cloves, roughly chopped
¾ cup white wine
¾ cup chicken broth
1 ½ teaspoons dried oregano
¾ teaspoon dried rosemary, or 1 ½ teaspoons fresh, minced
1 can artichoke hearts, drained and roughly chopped
2 tablespoons butter

Preheat oven to 450 F.
Heat oil in a large Dutch oven (or a large skillet or pot that has a lid and can go into the oven) over medium-high heat.
Sprinkle chicken with salt and pepper on both sides.
Brown the chicken pieces on both sides, you might have to work in batches depending on how much chicken you are using and how large your pot is – you don’t want to over crowd them though otherwise they will not brown nicely.

Once chicken is browned (4-5 minutes / side), remove from pot and set aside.
Add more oil if needed; add potatoes to the pot, stir to coat and cook for about 10 minutes until they are golden brown, stirring occasionally.
Add the garlic to the potatoes and sauté about 1 minute, then add the wine and broth, scraping up any grown bits on the bottom of the pot.  Add the oregano and rosemary bring to a boil and then return the chicken to the pot. 

Cover the pot, place in the oven and bake for 15 minutes.  Check the doneness of the chicken pieces and potatoes, you might have to remove the chicken and set aside and continue cooking the potatoes an additional 5 minutes.

Once the potatoes are done, spoon them on top of the chicken pieces and cover with foil.  Return the pot to the stove on medium-high heat; add in the artichokes and butter.  Stir until the butter has melted, the artichokes are hot and the sauce starts to thicken slightly – about 5 minutes.
Spoon sauce over top of potatoes and chicken and serve.


Yield: Depending on how many pieces of chicken you use – this will serve 2-4 people. 

1 comment:

  1. that looks amazing - love chicken dishes with wine!