Chicken Vesuvio

Prep Time:  5  minutes   |    Cook Time:  50 minutes   |    Total Time:  55 minutes   |    Servings:  4

Ingredients:

• 3 Yukon Gold potatoes
• 2 tablespoons  Carlini  Vegetable Oil
• 3 pounds  Kirkwood  Chicken Thighs
• 1 tablespoon  Stonemill  Iodized Salt, divided
• 1 tablespoon  Stonemill  Ground Black Pepper, divided
• 1 cup chopped yellow onion
• 5 cloves minced garlic
• 3 tablespoons  Happy Harvest  Tomato Paste
• 2 cups  Chef’s Cupboard  Chicken Broth
• 2 tablespoons chopped thyme
• 1 tablespoon  Stonemill  Oregano
• 2 tablespoons chopped parsley
• 1½ cups  Season’s Choice  Frozen Sweet Peas

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