Classic Chicken Vesuvio

Ingredients

• chicken thighs (10 )
• dried oregano (1.5 teaspoons)
• garlic powder (1.5 teaspoons)
• salt (1 teaspoon)
• ground black pepper (0.5 teaspoon)
• grapeseed oil (1 tablespoon)
• baby potatoes (1.5 pounds)
• garlic (2 cloves)
• white wine (1.5 cups)
• chicken broth (1.5 cups)
• unsalted butter (2 tablespoons)
• all-purpose flour (2 tablespoons)
• heavy cream (0.5 cup)
• lemon (1 )
• frozen peas (1 cup)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Season chicken thighs with 1 teaspoon oregano, 1 teaspoon garlic powder, salt, and black pepper.
3. Heat a large, heavy skillet over medium-high heat; add grapeseed oil. Add chicken to the skillet; brown, 5 to 7 minutes. Transfer to a plate.
4. Sprinkle potatoes with remaining 1/2 teaspoon each oregano and garlic powder. Add potatoes to the skillet over medium-high heat; cook, stirring occasionally, until all sides are browned, 6 to 8 minutes. Transfer chicken and potatoes to a large roasting pan.
5. Add garlic to the skillet over medium-high heat; cook until golden brown, 1 to 2 minutes. Pour in 1 cup white wine; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Stir in 1 cup chicken broth; cook until sauce reduced, 7 to 10 minutes; pour over chicken and potatoes.
6. Cook in the preheated oven for 1 hour.
7. During the last 25 minutes of cooking, melt butter in a saucepan over medium-low heat; add flour and stir to create a roux. Stir in remaining 1/2 cup wine, 1/2 cup chicken broth, and heavy cream until sauce is incorporated and slightly thickened, 7 to 10 minutes; stir in lemon juice. Set aside.
8. Stir peas into the roasting pan; continue cooking until peas are heated through and chicken is no longer pink at the bone, about 15 minutes more. Remove from oven; pour wine sauce over chicken.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 617
• fat: 34 g
• sats: 13 g
• carbs: 31 g
• fibre: 5 g
• protein: 37 g
• salt: 859 g