Chicken Vesuvio Recipe

Ingredients:

• 1/4 cup olive oil
• 4 chicken thighs with skin and bone (approximately 1.5 lb.)
• Salt and freshly ground black pepper to taste
• 1 lb. potatoes, cut into chunks (small red skin potatoes work well)
• 4–5 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 2 tablespoons salted butter
• 1/2 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon red crushed pepper flakes (optional)
• 2/3 cup fresh or thawed frozen peas

For serving:

• Freshly chopped parsley
• Fresh lemon juice

Instructions:

1. Heat 1/4 cup of olive oil in a large ovenproof skillet over medium-high heat.
2. Season chicken thighs with salt and pepper, then place them in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.
3. Place potato chunks in the same skillet, season with oregano, thyme, and red pepper flakes, and cook until the potatoes are golden brown on all sides (about 10 minutes), stirring occasionally.
4. Add sliced garlic and sauté for one minute.
5. Incorporate salted butter, white wine, and chicken stock to deglaze the pan. Stir in peas and simmer for 4-5 minutes.
6. Return the chicken to the pan, stir everything together, and place the skillet in a preheated oven.
7. Bake for 20-25 minutes at 375°F.
8. Serve with freshly chopped parsley and drizzle with desired lemon juice.