Chicken Vesuvio - Bastardized Version
Featured Pinch Tips Video
- olive oil
- chicken breasts, boneless and skinless
- saltand freshly ground black pepper
- 3 lb
- smal red potatoes, halved or quartered depending on size
- carrots, peeled and sliced diagnonally
- 1 large
- red onion, thinly sliced
- 6 clove
- 4 c
- dry white wine
- 4 c
- chicken broth
- 1 Tbsp
- dried oregano
- 1 Tbsp
- dried thyme
- 1 stick
- butter, room temperature
1Preheat the oven to 375°F.
2Heat the oil in large skillet over medium-high heat.
3Sprinkle the chicken, potatoes, carrots and onions with salt and pepper.
4Cook the chicken in the pot until golden brown.
5Transfer the chicken to a large casserole.
6Carefully add the carrots and onion to the skillet and cook until the onions are translucent, stirring occasionally, about 10 minutes. Carrots should caramelize a bit. Transfer to casserole with chicken.
7Carefully add the potatoes to the skillet and cook until golden brown, stirring frequently. Add additional olive oil, as needed.
8Add the garlic and sauté for 1 minute.
9Transfer to the chicken, carrot and onions.
10Add the wine, broth, oregano and thyme to the skillet and stir to scrape up any brown bits on the bottom of the pot. Let simmer for about five minutes.
11Add 1/2 stick of butter and cook 'til butter is melted, then add to the chicken and vegetables.
12Cover and bake in the oven about 30 minutes, then uncover and bake an additional 30 minutes.
13Add remainder of butter just before serving to thicken up broth.
14Serve in a shallow bowl. Enjoy!