Chicken Vesuvio

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I made this dish exactly as the recipe called except instead of putting it in the oven I put it in my slow cooker on high for 6 hours. it turned out great! The sauce made the dish. I added a quarter cup more of both the wine and chicken stock because of the long cooking time. Make sure as previously reviewed to brown the chicken and potatoes well.

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The trick to this recipe is to make sure your chicken and potatoes are really nicely and browned. I also use a bottle of marinated artichoke hearts with the oil they are marinated in for extra flavour and you can never have enough sauce so be generous with your amounts. You can also add blanched peas for extra colour.

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THis dish was kinda of "eh" to look at....grayish colors between the chicken thighs and the artichokes....but the sauce, which was filled with dried herbs (which I don't usually enjoy, was surprisingly tasty. The butter and wine give the sauce a real richness, and the dish was actually pretty good. However, I still think it needs some green...either some fresh parsley or basil or mayb e some broccoli or zucchini. Not my favorite Giada recipe, but not bad either.

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Easy and very good.

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This recipe is delicious! My family said it tasted like a restaurant made it. I used grilled marinated artichokes instead of the frozen ones. I thought they gave it a great smoky taste. I would make this for any dinner party

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My husband and I really liked this dish. It is simple, easy and simply delicious. I think for those who thought it was bland maybe followed the directions precisely, only s&p the chicken and nothing else. I used a blend of EVOO and butter to saute the seasoned chicken, and s&p the potatoes as they are cooking in the pot and adjusted the seasoning at the end. It was so good.

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Thought this was great. Next time I will add more wine, broth and butter to make more sauce. Might be good with a little cayenne sprinkled in and finished with lemon juice. Will definitely make this again.

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This was good, not great. I sprinkled a little flour into the sauce before boiling, helping it to thicken just a tad. I would either dredge the chicken in flour next time, or add more flour to the sauce. I sprinkled a little red pepper flake into the oil when I added the garlic... I think fresh parsley would help a great deal at the end.

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Made this for my husband a few weeks ago. He LOVED it! Although, he loves anything Giada related....He really LOVED this. It was even better the day after for left overs.

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this is a very nice dish. the butter added with the sauce at the end really takes it to another level. my wife and i enjoyed this very much. thank you for another wonderfull rescipe!!!