Chicken Vesuvio Recipe
- cook TIME 25 mins
- prep TIME 20 mins
- total TIME 45 mins
Ingredients (15)
- 20 oz boneless chicken thighs
- 16 oz baby potatoes quartered
- 4 oz onion sliced
- 1/2 cup frozen green peas thawed
- 1/2 fl oz white wine
- 1/2 tbsp olive oil
- 1/2 tbsp unsalted butter
- 1/2 cup unsalted chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper divided
- 1/2 tsp salt divided
- 1 tsp garlic minced
- 1/4 tsp thyme
- 1/4 tsp oregano
- 1 tbsp parsley chopped
INSTRUCTIONS
Put 16 oz baby potatoes in a large bowl, cover with cling film, and microwave for 7 minutes over medium heat.
In another large bowl, rub 20 oz boneless chicken thighs with 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2 tsp garlic powder.
Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat, sear the chicken for 10 minutes until golden on both sides. Transfer the chicken to a clean plate lined with a paper towel to drain any excess oil and set aside.
Add 1/2 tbsp unsalted butter and baby potatoes to the skillet. Sauté the potatoes for 5 minutes.
Add 1/2 fl oz white wine, 1 tsp minced garlic, 1/4 tsp thyme, 1/4 tsp ground black pepper, 1/4 tsp salt, 1/4 tsp oregano, 1/2 cup green peas and 4 oz onion. Stir together until the potatoes are cooked through.
Add 1/2 cup unsalted chicken broth to the skillet, stirring well.
Return the seared chicken back to the skillet, let it simmer for a couple of minutes so the flavors have time to melt together, then remove from the heat.
Sprinkle 1 tbsp parsley on top and enjoy.