Chicken Vesuvio

Name: Chicken Vesuvio
Total time: 18000 s
Yield: 2+ (scales)
Cuisine: British
Ingredients: 4 chicken thighs; Olive oil; 6 cloves garlic; 1 cup Chicken stock; Oregano; Lemon juice 1 lemon; Golden potatoes; Parsley; 1 cup White wine

Louis Quinn @Bonesy

Chicken Vesuvio

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Ingredients

1.5 hours

2+ (scales)

4chicken thighs
Olive oil
6 clovesgarlic
1 cupChicken stock
Oregano
Lemon juice 1 lemon
Golden potatoes
Parsley
1 cupWhite wine

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Steps

1.5 hours

1

Cut potatoes into wedges
2

Put wedges in a bowl and drizzle with olive oil, salt and pepper and tsp and half of oregano. Mix them.
3

Place on roasting tray and cook at 230 degrees Celsius til and crispy on one side
4

Season chicken thighs generously with salt pepper and oregano. Press it in on all sides.
5

Heat pan well for couple of mins then cook thighs skin side down first til golden brown. Remove from pan and add on roasting dish with the wedges
6

Keep the oil and chicken fat in the pan and put in your garlic cloves. Cook til soft then add wine,lemon juice and stock. Reduce by half.
7

Add everything to roasting dish, including garlic and sauce and cook for another 20 mins at 190 Celsius
8

When the chicken mix is done, spoon out the chicken and wedges, leaving the sauce in there and then put that back into a pan and thicken again slightly.
9

Add the peas and butter making a pea sauce, at the end turn off heat, add a heap of parsley, pour over the chicken mix, then garnish with more parsley