Chicken Vesuvio
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Chicken Vesuvio


  • 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


  • 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.