Winner Winner, Chicken Vesuvio for dinner! 🍗🍽👌🏻
A one pot restaurant-style dinner, perfect for a busy weeknight, or a lazy long weekend Monday!
Bone-in chicken thighs, baby golden potatoes, green peas, aromatic herbs, cooked in chicken stock. SCRUMPTIOUS!! 🤩
The beauty of Chicken Vesuvio is that you can adjust the quantity of pretty much any of the ingredients to your taste… I love such simple yet comforting recipes!
INGREDIENTS:
🍗 8 Chicken Thighs
🍗 1 lb. Baby Potatoes
🍗 1 ½ Cup Green Peas
🍗 1 Cup Pearl Onions
🍗 6 Small Shallots
🍗 5 Cloves Garlic
🍗 Fresh Thyme
🍗 1 Cup Chicken Stock
🍗 Juice of Half a Lemon
SEASONINGS:
🧂 Salt & Black Pepper to Taste
🧂 1 Tablespoon Onion Powder
🧂 1 Tablespoon Garlic Powder
🧂 1 Tablespoon Lemon Pepper
🧂 1 Tablespoon Italian Seasonings
The recipe video is coming next!
Have a great evening 💖

Let’s make some Chicken Vesuvio! 🍗🇮🇹
🍗 In a large pan, heat butter and olive oil on medium heat, and sear the seasoned chicken, skin side down for about 8 minutes; then flip it and cook on the other side for 4 more minutes. Transfer the chicken to a plate and set it aside.
🇮🇹 In a medium bowl, toss the potatoes and sliced garlic with olive oil, seasonings, and thyme, then transfer it to the same pan used to sear the chicken. No need to wash or wipe the pan before adding the potatoes. We want to get as much as possible of the chicken flavor goodness in every bite!
🍗 Sauté the potatoes on high heat while stirring for 5 minutes, then add the shallots and Pearl onions. Mix and cook for 3 more minutes; then add the chicken stock, cover the pan, and bring everything to a light simmer.
🇮🇹 Add the chicken back into the pan, drizzle it with some stock, and bake uncovered for 35 minutes. Mix the peas in, add more chicken stock if needed and bake for another ten minutes.
Serve and enjoy!
Buon Appétito 👩🏻🍳❤️
MADE WITH LOVE!
RUBY
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#madewithlove#rubys_kitchen 😍👩🏻🍳❤️👌🏻
