Chicken Vesuvio

Another fine Mediterranean food weekend drew to a close with a simple, but delicious chicken dish by Giada di Laurentiis, a celebrity chef from the US. For my money, you can't beat chicken thighs for moistness and flavor. Careful not to overcook the chicken as it drys out.

Chicken Vesuvio


3 tablespoons olive oil
4 chicken breast halves
4 chicken thighs
salt and pepper
6 cloves of garlic, minced
4 or 5 small red potatoes, skinned and halved
1 teaspoon dried oregano
1 1/2 teaspoon dried thyme
3/4 cup white wine
3/4 cup chicken stock
1 cup artichoke hearts from a jar, oil drained off
2 tablespoons butter

Preheat the oven to 400F. Heat the oil in a large pot over medium-high to high heat. Rinse the chicken, pat dry and season the chicken pieces on both sides with salt and pepper. When the oil is hot, fry the chicken in the oil in batches (so as not to crowd the pan and lower the pan temperature) on both sides until golden brown, about 10 minutes. Remove the chicken from the pan and set aside, covering in foil to keep warm.

Add the potatoes to the pot and saute them until browned on all sides, about another 10 minutes. You may want to lower the heat of the burner to medium so as to not burn the potatoes. When the potatoes are golden brown, add the garlic and stir through for 15 seconds or so. Immediately add the oregano, thyme, wine, stock and artichiokes and stir through. Scrape up any brown bits on the bottom of the pan with a wooden spoon as they contain lots of flavor. Add the chicken to the pan as well as any juices it left behind on the plate it was resting on. Add some salt and pepper and stir through, turning the chcken to coat in the sauce.

Cover the chicken and put in the oven for 7-10 minutes, or until the chicken jucies run clear when pierced with a skewer. The thigh meat will be a touch more pink than the breast meat, just be sure it's cooked through. Put the chicken on a large serving platter. Put the butter in the pot and stir through until it melts. Pour the potatoes, artichokes and sauce over the top of the chicken. Serve family style.