Kate’s Chicken Vesuvio
A classic Chicago chicken and potatoes dish that comes together easily in one pot.
Servings
4
servings
Servings
4
servings
Ingredients
1/2
cup
flour
4-5
boneless skinless chicken thighs
salt
pepper
olive oil
6
potatoes, large
cut into wedges
1
tbsp
minced garlic
1/2
tsp
oregano
1/2
tsp
rosemary
2
cups
chicken broth
1/2
cup
white wine
4
tbsp
butter
2
tsp
lemon juice
Instructions
coat chicken in salt and pepper, dredge in flour until coated
heat oil. brown chicken on both sides, transfer to plate. (chicken doesn’t have to be fully cooked at this point.)
heat remaining oil, add potatoes, and brown on all sides.
season with garlic oregano, rosemary, and ΒΌ tsp salt.
deglaze with wine. add broth.
return chicken to pan. cover and simmer until chicken is cooked and potatoes are very soft, about 15-20 minutes.
remove chicken from pot to a plate and move pot from heat. add butter, lemon juice, and salt and pepper to taste.
serve chicken on a bed of potatoes and sauce, topped with more sauce.