Prep Time:
5 minutes

Cook Time:
50 minutes

Total Time:
55 minutes

Servings:
4

Chicken Vesuvio

Directions:                    

  1. Preheat oven to 375°.
  2. Cut potatoes into wedges. Transfer to a bowl of water, reserve.
  3. In a cast iron French oven over medium-high heat, heat vegetable oil.
  4. Season chicken thighs with 1 teaspoon of salt and 1 teaspoon of pepper. Sear chicken on both sides until browned. Remove chicken from pan and reserve.
  5. Add onions and garlic to pan and sauté for 3-4 minutes. Stir in tomato paste.
  6. Add chicken broth, herbs and remaining 2 teaspoons salt and pepper. Bring liquid to a boil.
  7. Transfer chicken and potatoes to the French oven.
  8. Cover and place in the oven for 25-30 minutes or until chicken reaches an internal temperature of 165° and the potatoes are tender.
  9. Remove pan from oven and stir in frozen peas. Return pan to the oven for an additional 5 minutes, uncovered.

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen