Chicken Vesuvio

Total Time: 7 hrs Preparation Time: 30 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 6 (12 ounce) bone-in skin-on chicken breast halves, trimmed
• salt
• pepper
• 3 tablespoons extra-virgin olive oil
• 2 onions, minced
• 4 garlic cloves, minced to a paste
• 1 tablespoon minced fresh oregano (or 1 t. dried)
• 1/4 teaspoon red pepper flakes
• 3 tablespoons all-purpose flour
• 1/2 cup dry wine
• 1 1/2 lbs red potatoes, scrubbed and cut into 1-inch chunks
• 1 cup low sodium chicken broth
• 1 fresh rosemary sprig
• 1 cup frozen peas
• 1/2 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice

Recipe

• 1 dry chicken with paper towels and season with salt and pepper.
• 2 heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
• 3 add half of chicken, skin side down, and brown lightly, about 5 minutes; transfer to plate.
• 4 repeat with 1 tablespoon more oil and remaining chicken; transfer to plate.
• 5 let chicken cool slightly and discard skin.
• 6 add onions, half of garlic, oregano, and red pepper flakes to fat left in pan and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
• 7 stir in flour and cook for 1 minute.
• 8 slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
• 9 microwave potatoes with remaining tablespoon oil in covered bowl, stirring occasionally, until nearly tender, about 5 minutes; transfer to slow cooker.
• 10 stir broth into slow cooker.
• 11 nestle browned chicken with any accumulated juice into slow cooker.
• 12 cover and cook until chicken is tender, 4-6 hours on low.
• 13 add rosemary sprig, cover and cook on high until rosemary is fragrant, about 15 minutes.
• 14 transfer chicken and potatoes to serving platter and tent loosely with foil.
• 15 let braising liquid settle for 15 minutes, then remove fat from surface using large spoon.
• 16 discard rosemary.
• 17 stir in peas and let sit until heated through, about 5 minutes.
• 18 stir in remaining garlic, lemon zest, and lemon juice and season with salt and pepper to taste.
• 19 spoon 1 cup sauce over chicken and serve with remaining sauce.