Chicken Vesuvio



Chicken Vesuvio


Ingredients:
4 chicken thighs, bone-in and skin-on
4 chicken drumsticks
1/2 cup all-purpose flour
1/4 cup olive oil
4 large Yukon Gold potatoes, quartered
1 cup frozen peas
3 garlic cloves, minced
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Directions:
Preheat oven to 375°F (190°C).
Season chicken with salt and pepper, then dredge in flour.
In a large skillet, heat olive oil over medium heat. Add chicken and brown on both sides.
Transfer chicken to a baking dish. In the same skillet, add potatoes and cook until golden.
Add garlic to the skillet and sauté briefly. Stir in wine and broth, scraping up any browned bits.
Pour the mixture over the chicken. Add peas around the chicken.
Bake for 45 minutes to 1 hour, until chicken is cooked through.
Drizzle with lemon juice and garnish with parsley before serving.


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