|Recipe Name:||Chicken Vesuvio||Submitted by:||Ryan|
|Preparation Time:||60+ Minutes|
|Number of Servings:||4|
1 1/2 Pound(s) yukon gold potato
1 Tablespoon(s) oil, vegetable
1 Teaspoon(s) salt
8 chicken thighs
1 Tablespoon(s) lemon juice
14 Clove(s) minced garlic
1 1/2 Teaspoon(s) oregano
1/2 Teaspoon(s) thyme
1 1/2 Cup(s) dry wine, white
2 Tablespoon(s) chopped parsley
Cut the potatoes in half and toss with vegetable oil and 1 tsp salt.
Trim the edges of the chicken thighs with skin side down.
Pat them dry.
Season with 1.5 tsp kosher salt and .5 tsp pepper on both sides.
Place a large roasting pan (12x16) on two stove burners on medium high.
Combine lemon juice and 2 minced garlic cloves and set aside until the very end.
Heat a tblsp of oil and brown the chicken skin side down.
Cook for 2-3 minutes
Move the chicken around to brown evenly.
Add the potatoes, cut side down, to brown in the chicken fat.
Sprinkle oregano and thyme.
Add 12 cloves of garlic, each cut in half.
Pour in the wine. Try not to pour on the chicken since it will mess up the browning.
Transfer to the oven at 450 degrees for 15 to 20 minutes.
Transfer the chicken and potatoes to a serving dish.
Heat the burner to medium high. Remove the garlic and chop finely then mash into a paste.
Return the garlic paste and whisk the fond back into the sauce.
Bring to a boil and reduce for 3 to 5 minutes.
Remove from heat and add garlic and lemon mixture. Add 1 tblsp parsley.
Pour the sauce into a gravy boat.
Sprinkle 1 tblsp of parsley over the chicken and potatoes.
Serve chicken and potatoes on the sauce.