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   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   
        
     Uncle Dirty Dave's Archives   
       
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