How to Make Chicken Vesuvio - Chicken with Artichoke Hearts and New Potatoes

Heat a skillet over medium heat.

Add 2 tablespoons of olive oil to the hot skillet.

Season 1.5 pounds of chicken thighs (bone-in, skin-on) with 2 teaspoons of salt, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper on both sides.

Place the chicken thighs skin-side down in the skillet and brown for a few minutes on each side until golden brown.

Remove the browned chicken from the skillet and set aside.

Cut 1 pound of new potatoes into quarters and add them to the skillet to brown, working in batches to avoid overcrowding.

Brown the potatoes for about 10 minutes per batch until they are golden.

Remove the browned potatoes from the skillet and set aside.

Lower the heat and add 1 cup of white wine to the skillet, scraping up the brown bits from the bottom.

Add 1 cup of chicken broth, 1.5 cups of frozen lima beans, and 2 teaspoons of dried oregano to the skillet.

Bring the mixture to a simmer and cook for 5 minutes.

Return the browned potatoes and chicken to the skillet, including any juices from the chicken.

Transfer the skillet to a preheated oven at 425 degrees Fahrenheit for 25 minutes.

After 25 minutes, remove the skillet from the oven and place the chicken on a platter.

Add 8 ounces of halved artichoke hearts to the skillet and stir to warm through before serving.

Equipment Needed

Spice Level: