Chicken Vesuvio

This is a simple, easy recipe for a very tasty dish of Italian-style chicken that doesn’t look as though it drowned in red sauce.

The recipe calls for artichoke hearts. You can either use frozen hearts, which is fine, but I use marinated artichoke hearts from Costco. Its tanginess adds tremendously to the chicken.

Ingredients

• CHICKEN, skin on, 8-10 pieces
• OLIVE OIL, 2 tablespoons
• BUTTER, 3 tablespoons
• RED POTATOES, 5 small, unpeeled, halved
• MUSHROOMS, 8 ounces, halved
• ARTICHOKES, 8 ounces
• WHITE WINE, 3/4 cup
• CHICKEN STOCK/BROTH, 3/4 cup
• GARLIC, 3 cloves crushed and minced
• OREGANO, 1-1/2 teaspoon
• THYME, 1 teaspoon
• GARLIC SALT, to taste
• BLACK PEPPER, freshly ground, to taste

Directions

1. Preheat the oven to 450°.
2. Brown the skin-on chicken in the olive oil and 1 tablespoon of butter, set aside.
3. Brown the potatoes, then add the mushrooms and garlic. Toss gently.
4. Deglaze with the wine, then add the herbs and chicken stock. Stir for a few minutes until they are incorporated into a sauce.
5. Add the chicken back into the pan, nestling the pieces into the sauce.
6. Cover and bake for 20 minutes.
7. Remove from the oven. Remove the chicken and potatoes and arrange on a serving dish.
8. Add the artichokes to the sauce, simmer over high heat.
9. Reduce the heat to low and stir in 2 tablespoons of butter to finish. Pour sauce on the chicken and potatoes.
10. (Optional) Garnish with chopped parsley.