Ingredients
- 1/4 cup ólive óil
- 4 chicken thigs with skin and bóne (abóut 1.5 lb.)
- Salt and freshly gróund black pepper tó taste
- 1 lb. pótató cut in chunks ( I used small red skin pótató)
- 4–5 garlic clóves thinly sliced
- ½ cup dry white whine
- ½ cup chicken stóck
- 2 Tablespóóns salted butter
- ½ Tablespóón dried óreganó
- 1 teaspóón dried thyme
- 1 teaspóón red crushed red pepper flakes-óptiónal
- 2/3 cup fresh ór thawed frózen peas
- fresh parsley-chópped
- fresh lemón juice
Instructións
- Óver medium high heat, in a large óvenpróóf skillet, heat ¼ cup óf ólive óil.
- Seasón chicken thigs with salt and pepper and place in the skillet. Cóók fór 10-12 minutes ór until gólden brówn ón all sides. Remóve the chicken fróm the skillet.
- Place pótatóe chunks in the same skillet, seasón with óreganó, thyme, red pepper flakes and cóók until pótatóes are gólden brówn ón all sides (abóut 10 minutes) stirring óccasiónally.
- Add sliced garlic and saute fór óne minute.
- Add salted butter, white wine and chicken stóck and deglaze the pan. Stir in peas. Simmer fór 4-5 minutes.
- Return the chicken in the pan and stir everything tógether and place the skillet in preheated óven.
- Bake 20-25 minutes at 375 F.
- Serve with fresh parsley and drizzle with lemón juice if desired.
This article and recipe adapted from this site
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