| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 4 chicken thighs with skin and bones
- Salt and freshly ground black pepper
- 1 1/2 pounds small red-skinned potatoes, halved
- 4 large garlic cloves, minced
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 450 degrees F.
- Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
- Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 790 |
| Total Fat | 49 g |
| Saturated Fat | 14 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 8 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 206 mg |
| Sodium | 1240 mg |
Reviews
Perfect!
Have made this recipe more times than I can count, family favorite. I always liberally season my chicken with S&P (or any protein for that matter) in the morning and return it to the fridge, pull it out about 30 min. before cooking. I have even cooked this right up to the point of putting it in the oven, covered my pan and left it on the stovetop until closer to dinner time. It’s easy and very tasty, mostly followed recipe exactly, except I use 6 thighs, 5-6 cloves of minced garlic and always use my cast iron skillet…don’t like frozen artichokes, so I used halved Brussel Sprouts or Fava beans and the small red or yellow potatoes whichever I have on hand. Roughly 15 minutes stovetop browning the chicken, remove the chicken then brown potatoes and Brussels, toss in garlic, herbs, wine, reduce, add broth then in the oven for 20-30 min. Plate up the chicken, potatoes and Brussels, then on stovetop, turn on med-high heat, add 2-3 tbls. butter, splash of fresh lemon juice and simmer for 3-5 minutes, then ladle sauce over chicken, veg and potatoes, definitely a keeper! This recipe has tons of flavor, if it didn’t I certainly wouldn’t make it at least once a month.
One of my favorite recipes to make for company or take to friends when there is a need. Usually use artichokes but I like it with Lima beans as well. I have been bypassing the step of taking the chicken out of the pan then adding the artichokes. I simply add the frozen artichokes (or Lima beans) and butter to the pan and put it back in the oven for about 10 minutes. I also add fresh lemon juice to the pan too. I also cook it at a lower temperature (400-425) for a little longer time, about 40-45 min. I found that this makes the chicken a bit more tender. I always get rave reviews!
Love chicken thighs, love artichokes so pretty much the perfect recipe. I did use more chicken and more artichokes, and used marinated artichokes instead of canned or fresh. Added a pinch more of the seasonings then in the recipe.
I did not have the good luck that others have had making this dish. I found it to be very bland. It smelled delicious while cooking, but fell short in the flavor department. Also I don’t know how anyone could serve only 4 chicken thighs to four people. Even children often times eat more than one thigh. There was only two of us and I had 1 thigh leftover and tons of potatoes. I really feel that the proportions were all off. Even in the video, Giada seasoned more. The artichokes did not add anything to the dish but sogginess.
Yum
For me, this was just meh. I have been making chicken Vesuvio for years and never with artichokes, always traditionally with peas and potatoes. Much better that way in my opinion. The frozen artichokes really don’t add much flavor at all. I’m going back to my old recipe, sorry Giada this one was not a winner
This was really good. Kids didn’t eat the vegetables but the chicken had really good flavor.
Needed lemon juice or some type of acid. Way too much dried oregano for my taste. Grew up in Chicago where chicken Vesuvio is served everywhere and this one can’t compare to Jeff Mauro’s which us more authentic to the Chicago style with lemon and peas.
Super easy! I substituted red wine for white because that’s all I had in the house and it still came out delicious