CHICKEN VESUVIO

Slow Cooker Chicken Vesuvio
Makes 6 servings

2-1/2 pounds bone-in chicken thighs, skin removed
Salt and pepper to taste
4 large russet potatoes, peeled, cut in wedges
3 tablespoons olive oil
1 small onion, chopped
6 cloves garlic, minced
1 cup white wine
1 cup chicken broth
2 tablespoons fresh lemon juice
GARNISH:
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons fresh Italian parsley, minced

Coat slow cooker well with nonstick spray.

If desired, heat oven and a cast-iron pan to 425 degrees. In a large bowl, coat potato wedges with a little oil, salt and pepper. Lay on heated pan. In 10 or 15 minutes, when lightly browned, turn over with tongs. Cook another 10 minutes. Place in bottom of slow cooker.

Salt and pepper chicken while heating olive oil in a large skillet. When hot, brown chicken , turning with tongs. Do not crowd the pan.

(If you skipped browning the potatoes, add them to the slow cooker.) As chicken browns, add it to the slow cooker on top of the potatoes.

If necessary, add a bit more olive oil to the skillet. Cook onion and garlic until soft. Add to slow cooker.

If browning the chicken has formed a fond, or browned layer on the bottom of the skillet, pour wine, broth and lemon juice into the pan. Over medium heat, scrape with a metal spatula to release and (mostly) dissolve. When dissolved, pour over the chicken. If no fond is formed, add the liquids to slow cooker.
Cover and cook on low for six hours or high for four hours.

To serve, combine lemon zest, garlic and parsley in a small bowl. Arrange chicken and potatoes on a platter, and ladle sauce over it. Sprinkle with garlic and parsley mixture and serve.

Optional: Skip the garlic and parsley mixture. Add 1 cup green peas (frozen is fine; thaw briefly at room temperature) to the slow cooker 15 minutes before serving.