Ingredients
- 3 tablespoons olive oil
- 4 chicken thighs with skin and bones
- Salt and freshly ground black pepper
- 1 1/2 pounds small red-skinned potatoes, halved
- 4 large garlic cloves, minced
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
- 2 tablespoons unsalted butter
Directions
Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
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By JuliaLogan
Omaha, NE
on December 21, 2011
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Feels like Chicago! When we can't make it to the windy city this dish takes us there.Though not authentic, we do prefer the taste of breast meat. Delicious!
By lizzf_9370973
lincoln, CA
on November 07, 2011
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I made this for the first time tonight and I can promise you - it will be made often in our house! Not only was it very easy and very delicious, our house smelled heavenly while it cooked!!! I used a Pinot Blanc in the recipe, and then had a glass with dinner. Seems like a perfect blend! One odd thing - I was actually following this recipe in Giada's cookbook, not from this site. In the cookbook, the recipe calls for two chicken breasts (with skin and bones in ADDITION to the four thighs. I can't imagine why it's not included on-line; the rest of the recipe is identical. I used the artichoke hearts, and we had started dinner with Giada's creamy artichoke soup. What an amazing dinner for a no-special-occasion Autumn Monday! Once again - Giada, you're my heroine!
By lstilwell
on November 04, 2011
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I have been making this recipe at least once a month for almost a year--it's one of our favorites. The reason other reviewers have ended up with a bland dish is simply because the wine they are using is not dry enough. In fact, I use dry vermouth and believe me, I've not had a bland dish yet. You also must make sure your pot is VERY hot so that when you pour in the wine/vermouth, it practically explodes (like mt. vesuvio. I highly recommend this dish even for the beginner who wants to shine like a pro.
Read all 191 reviews