MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Vesuvio
Categories: Poultry, Vegetables, Herbs, Citrus, Wine
Yield: 4 servings

2 lb Medium russet potatoes;
- halved lengthwise, sliced
- in wedges
4 tb Olive oil; divided
1 tb Italian seasoning
Salt & pepper
8 Bone-in skin-on chicken
- thighs
1 Shallot; thin sliced
5 cl Garlic; minced
1/2 c Dry white wine
3/4 c Chicken broth
2 tb Lemon juice
2 tb Unsalted butter
1 1/4 c Frozen peas

Set oven @ 400ºF/205ºC.

In a large bowl, toss potatoes with 2 tablespoons olive
oil, Italian seasoning, salt and pepper. Spread in a
single layer on a 15x10x1-in. baking sheet. Roast 20
minutes, flipping halfway through.

Pat chicken dry; season with salt and pepper.

In a large oven-safe skillet, heat remaining 2
tablespoons olive oil over medium heat. Working in
batches, add chicken thighs, skin side down. Cook until
golden brown, 8-10 minutes per side. Transfer to a
plate; cover to keep warm.

Drain off all but 2 tablespoons fat from the skillet.
Heat to medium. Add shallots; cook until softened and
golden brown, about 3 minutes, stirring often. Add
garlic; cook 30-60 seconds or until fragrant. Add wine;
bring to a simmer, scraping the bottom as it cooks. Add
broth; simmer until sauce has slightly thickened and
reduced by half, 3-5 minutes. Stir in lemon juice.

To the skillet, add potatoes and chicken thighs, skin
side up. Transfer to the oven. Bake 25-30 minutes or
until the internal temperature of the chicken thighs
reaches 165º and potatoes are tender.

Remove from the oven. Arrange the chicken and potatoes
on a serving platter.

Add butter to the sauce in the skillet; stir until
melted. Add peas; cook until tender, 2-3 minutes. Season
with salt and pepper. Spoon peas and sauce over the
chicken and potatoes. Serve immediately.

Susan Bronson, Rhinelander, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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