Chicken Vesuvio

Yield: 4 servings

Crockpot Method

8 chicken thighs bone-in, skin-on (Optional- Boneless Skinless)

3 tablespoons of olive oil (to brown the chicken)

Salt & pepper to taste

3 pounds potatoes (your choice), cut into 2" chunks

1 jar 3.5 ounce capers, undrained

3 large shallots ( or onion) peeled and minced

2 cups frozen peas (or canned artichoke hearts)

3/4 cup white wine

2 cups chicken broth

3 tablespoons butter

2 teaspoons, each dried thyme and oregano

1 tablespoon fresh lemon juice

Method: 

-Season the chicken thighs on both sides with salt and pepper to taste

-In a large skillet over medium /high heat,  brown the chicken thighs on both sides, four at a time

- Spray a 7 Quart Crockpot with Non stick spray) then Place four chicken thighs in the bottom of the slow cooker 

-Season the potatoes with salt and pepper, than cover the four thighs with half of the potatoes

-Top the potatoes with remaining browned chicken thighs, and top with the remaining potatoes

-Add the undrained capers over the potatoes and top evenly with the minced shallots or onions

-Add the wine to the skillet and over medium heat, stir in the chicken broth making sure to scrape up- the browned bits from the bottom of the pan - then stir in the thyme, oregano and butter until melted

-Pour the pan sauce over the chicken and potatoes in the slow cooker

-Cover and cook on LOW for 7 to 8 hours- durning the last hour  add the frozen peas.

-Before serving add the fresh lemon juice and stir

Chef's Note: I prefer using chicken thighs that are boneless and skinless- healthier