This delicious Giada De Laurentiis Chicken Vesuvio is a must-try, taking only 60 minutes to prepare using chicken thighs, red-skinned potatoes, garlic, white wine, and artichoke hearts.

To make Giada Chicken Vesuvio, start by browning the chicken and cooking the potatoes in the oven. Next, simmer everything with garlic, white wine, and artichokes. It’s all ready in about 20 minutes.

Who knew a chicken dish could be this good? Give it a shot and comment below with your thoughts. Bet your taste buds will be dancing!

Giada De Laurentiis Chicken Vesuvio Ingredients

• 3 tablespoons of olive oil
• 4 chicken thighs with skin and bones
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• 1 1/2 pounds of small red-skinned potatoes, halved
• 4 large garlic cloves, minced
• 3/4 cup of dry white wine
• 3/4 cup of chicken broth
• 1 1/2 teaspoons of dried oregano
• 1 teaspoon of dried thyme
• 8 ounces of frozen artichoke hearts or 1 cup of frozen lima beans, thawed
• 2 tablespoons of unsalted butter

How To Make Giada De Laurentiis Chicken Vesuvio

1. Preheat the Oven: Start by preheating your oven to 450 degrees Fahrenheit to ensure it’s hot enough for baking later.
2. Heat the Oil: In a large ovenproof pot, heat 3 tablespoons of olive oil over high heat until shimmering and hot.
3. Season and Brown the Chicken: Sprinkle 4 chicken thighs with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Working in two batches if needed, cook the chicken in the pot until golden brown on all sides. This should take about 10 minutes. Transfer the chicken to a bowl and set aside for later.
4. Cook and Brown the Potatoes: Carefully add 1 1/2 pounds of halved small red-skinned potatoes to the same pot. Cook the potatoes until they are golden brown, stirring occasionally. This process should take about 10 minutes.
5. Add Garlic and Deglaze with Wine: Add 4 minced garlic cloves to the pot and sauté for about 1 minute until fragrant. Pour in 3/4 cup of dry white wine, stirring to scrape up any brown bits from the bottom of the pot.
6. Add Broth, Herbs, and Return the Chicken: Add 3/4 cup of chicken broth, 1 1/2 teaspoons of dried oregano, and 1 teaspoon of dried thyme. Stir to combine well. Return the browned chicken to the pot, ensuring it’s evenly distributed among the potatoes. Bring the mixture to a boil over medium-high heat, making sure everything is well combined.
7. Bake the Dish: Cover the pot and bake in the preheated oven until the chicken is cooked through. This should take about 20 minutes. Once done, transfer the chicken to a platter and arrange the potatoes around it.
8. Cook the Artichokes and Simmer the Sauce: Add 8 ounces of thawed artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often. This will take about 4 minutes.
9. Finish with Butter and Serve: Reduce the heat to low and stir in 2 tablespoons of unsalted butter until melted. Pour the sauce over the chicken and potatoes. Serve immediately for the best flavor and enjoyment.

Can I Use Boneless Chicken Thighs?

Yes, you can use boneless chicken thighs, but keep in mind they may cook faster than bone-in. Adjust cooking times accordingly to avoid overcooking. The flavor might be a bit different, but still delicious.

Recipe Tips

• Use Bone-In Chicken Thighs: Opt for bone-in chicken thighs for a richer flavor and juicier meat. They’re perfect for absorbing the delicious sauce and will keep your dish from drying out. Just don’t forget to season them well.
• Adjust the Potatoes: If you prefer softer potatoes, you can cut them into smaller pieces. This will ensure they cook through faster and soak up more of the tasty sauce. Just watch them closely to avoid overcooking.
• Check for Browning: For the crispiest results, make sure the chicken is golden brown before transferring it to the oven. If you’re missing that golden hue, give it a bit more time on the stovetop.
• Add Fresh Herbs: For extra flavor, toss in some fresh herbs like rosemary or parsley at the end of cooking. They’ll give your Chicken Vesuvio a vibrant, fresh taste that’s sure to impress.

Recipe Variations

• Swap Artichokes for Olives: If artichokes aren’t your thing, try using olives instead. Green or black olives add a tangy kick and will give your dish a unique twist. Just chop them up and stir them in.
• Try Different Vegetables: Feel free to mix up the vegetables; carrots, bell peppers, or mushrooms can be great substitutes for potatoes. Just adjust cooking times to ensure everything cooks evenly and absorbs the flavors.
• Use White Wine Alternatives: If you prefer not to use white wine, try substituting it with chicken broth or a splash of lemon juice. Both options will add a fresh flavor without altering the dish too much.
• Add a Spicy Kick: For a bit of heat, include a pinch of red pepper flakes or some diced jalapeños. This will elevate the dish with a spicy twist, making it even more exciting for those who love a kick.

What To Serve With Chicken Vesuvio

Serve your Chicken Vesuvio with roasted Brussels sprouts, lemon garlic asparagus, creamy polenta, wild mushroom risotto, and a tangy arugula salad.

You can also pair it with Parmesan-crusted zucchini fries and a vibrant roasted beet and orange salad for added flavor and texture.

How To Store Leftover Chicken Vesuvio

In The Fridge

Store your leftover Chicken Vesuvio in an airtight container to keep it fresh. Place the container on the middle shelf of your fridge where the temperature is consistent. Consume the leftovers within 3 days to ensure the best taste and safety.

In The Freezer

You can store Chicken Vesuvio in the freezer for up to 3 months, maintaining its flavor and texture. Place the chicken and sauce in a freezer-safe container, leaving some space at the top for expansion. Label the container with the date to keep track of freshness and store it in the back of the freezer.

How To Reheat Leftover Chicken Vesuvio

Reheat your leftover Chicken Vesuvio in a preheated oven at 350 degrees Fahrenheit for about 20 minutes until warmed through. Alternatively, reheat in a covered skillet over medium heat, adding a splash of broth to keep it moist and heating for about 15 minutes until hot.

Check out More Giada Recipes:

• Giada De Laurentiis Chicken Carbonara
• Giada De Laurentiis Bechamel Sauce
• Giada De Laurentiis Asparagus Lasagna