Super Cheap Chicken Vesuvio

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Chicken Vesuvio
I am sure that there are a lot of you out there who are getting by by the skin of your teeth this month. Christmas can strain any budget especially if you have children and/or a large family. We are feeling the pinch too, but I am unable to give up taste and substance simply because times are tight. The silver lining to this month is that there are some really great deals out there even at the grocery store. For instance, my local Kroger has a 3-day sale going on that has a BOGO on 5lb sacks of potatoes, $.99/lb grapes and $.39/lb chicken quarters. They also had Bay Bridge wine on sale for $2.97 a bottle. It’s probably not very good drinking wine but works just fine for cooking. Throw in a bag of frozen lima beans for $1 and suddenly I have a Giada de Laurentiis meal that cost about $3.80 for a family of four.
Now just because this is a cheap meal, doesn’t mean it isn’t tasty. The sauce that comes from this dish is to die for and I could have eaten it with a spoon and been quite happy. I’m sure you will enjoy it too. Give yourself about an hour to make this start to finish.

Chicken Vesuvio
adapted from Giada De Laurentiis

  • 3 tablespoons olive oil
  • 4 chicken quarters, seperated into thighs and legs with skin and bones
  • salt and freshly ground black pepper
  • 1 1/2 pounds potatoes, cut into 1-inch cubes
  • 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
  • 1 – 10 oz. bag frozen lima beans, thawed
  • 2 tablespoons unsalted butter

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. ( the pot will bubble violently)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 lima beans to the sauce in the pot. Cover and simmer over high heat until the beans are hot, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.

Chicken Vesuvio

Chicken Vesuvio

Ingredients

  • 3 tablespoons olive oil
  • 4 chicken quarters seperated into thighs and legs with skin and bones
  • salt and freshly ground black pepper
  • 1 1/2 pounds potatoes cut into 1-inch cubes
  • 4 cloves large garlic minced
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 - 10 oz . bag frozen lima beans thawed
  • 2 tablespoons unsalted butter
  • 10 oz. bag frozen artichokes

Instructions

  • 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. ( the pot will bubble violently)Add the artichokes, 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 lima beans to the sauce in the pot. Cover and simmer over high heat until the beans are hot, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 3 Comments
  1. This dish looks so warm and comfy and the price can’t be beat. Our Kroger has the chicken breasts on sale, buy one get one free. Merry Christmas!

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