Chicken Vesuvio

I was feeling more nostalgic than usual last week, because my youngest child moved back to college which has rendered us empty nesters once again.  I've got all the feels while we readjust to this new phase of life - AGAIN.  I'm so thankful for my happy and healthy children AND for my uber understanding husband during these transitional times. 

I haven't really been in the mood to do a lot of cooking for two lately and I'm not a phycologist but I think it has something to do with the fact that I'm still getting used to setting the table for two instead of three or four.  I miss seeing my kids sitting around our dinner table.  I miss hearing stories about the adventures of their day and it's hard to accept the reality that they aren't going to be sitting in their chairs at our table every night.

Remember that uber understanding husband that I mentioned before?   He has been overly grateful for even the simplest of meals that I've been serving to him for dinner lately.  Even though I'm pretty sure that he's going out of his way to make me feel special because he knows that I'm ultra sensitive right now and that I could burst into tears at any moment - I still appreciate that he compliments the turkey sandwiches that I serve him nightly.  He really is a good sport.  

I decided that I need to bite the bullet and start cooking for two and setting the table for two.  I'm jumping back into the cooking game with this amazing Chicken Vesuvio recipe.  It makes a great romantic meal - mostly because it uses a half bottle of white wine - so we light some candles and enjoyed the rest of the bottle with this scrumptious meal.  

Chicken Vesuvio
8 bone in chicken thighs
1 1/2 teaspoon salt
​1/2 teaspoon pepper
1 1/2 pounds Yukon Gold potatoes, 2-3 inches in diameter, cut in half
2 Tablespoons oil
14 garlic cloves, 2 minced and 12 halved
1 Tablespoon lemon juice
1 1/2 teaspoons oregano
1/2 teaspoon thyme
1 1/2 cups dry white wine
2 Tablespoons fresh parsley
​

Pat chicken dry with paper towels  Season with salt and pepper.

Toss potatoes with 1 T. oil and 1 t. salt. 

Combine minced garlic and lemon juice.  

Heat 1 T. oil in a large skillet. 

Place chicken, skin side down in single layer in skillet and cook until browned.

Place potatoes, cut side down, around chicken in pan.  Sprinkle with oregano and thyme. 

Cook 8-12 minutes until browned. 

Add halved garlic and pour wine into pan but not over chicken or potatoes.  

Transfer pan to 450 oven and roast 15-20 minutes until chicken registers 185-190.

Transfer chicken and potatoes to platter.  

Transfer garlic cloves to a cutting board.  Smash to a paste with side of knife. 

Whisk garlic paste into sauce left in pan.  Cook over stove 3-4 minutes until thickened and coats back of spoon.

​Remove from heat.  Whisk in lemon juice, minced garlic and parsley. 

Pour sauce around chicken and potatoes.  Sprinkle with additional parsley and serve. 

Serve.

I divided this recipe in half because, well ... I'm cooking for two again.  There was plenty for dinner for the two of us and even some leftover for lunch the next day.  It's safe to say that this recipe would serve 6-8 if you made it as written.  Hope you enjoy it as much as we did.

Ciao!

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