Tuesday, September 1, 2009

Chicken Vessuvio

I got this recipe from Giada on the Food Network. It works great in the crock pot as well.

4 chicken thighs (I use boneless, skinless chicken breasts)
3 Tablespoons Olive Oil
1 1/2 pounds red potatoes (halved if they're large)
4 cloves minced garlic
2/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts
2 Tablespoons butter
Salt and Pepper

Heat oven to 450

Heat the oil in a large pot over high heat. Sprinkle chicken with s & p. Brown chicken on all sides working in batches if needed. Transfer chicken to baking dish.

Add potatoes to same pot and cook until golden brown...about 10 minutes. Add the garlic and saute for 1 minute. Add chicken broth and scrape bits from bottom of pot. Add oregano and thyme and pour over the chicken. (This is when it could be placed in a crock pot for 3-4 hours on low)

Bake about 20 minutes and then add the artichokes and dot with butter for another 10 minutes of baking, or until chicken is tender.

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