Vesuvius Chicken Roast

Ingredients:

• 4 chicken thighs with skin and bones
• 0.7 kg small red potatoes, cut in half
• 3 tbsp. l. olive oil
• 4 large cloves garlic, minced
• 3/4 cup dry white wine
• 3/4 cup chicken broth
• 1.5 tsp dried oregano
• 1 teaspoon dried thyme
• 220 g frozen artichoke hearts or 1 cup frozen lima beans, thawed
• 2 tablespoons unsalted butter

Preparation:

1. Preheat oven to 230°C.
2. Heat the olive oil in a large ovenproof skillet over high heat. Season the chicken with salt and black pepper. Working in two batches if necessary, sear the chicken in the skillet until golden brown on all sides, about 10 minutes.
3. Transfer the chicken to a bowl. Carefully add the potatoes to the same pan and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook for 1 minute. Add the wine and stir, scraping up any browned bits from the bottom of the pan. Add the broth, oregano, and thyme. Return the chicken to the pan. Stir to distribute evenly. Bring to a simmer over medium heat.
4. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around the chicken. Add the artichoke hearts to the sauce in the pan. Cover and cook over high heat, stirring frequently, until the artichokes are tender, about 4 minutes. Reduce the heat to low. Stir in the butter. Pour the sauce over the chicken and potatoes and serve.