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Categories:
baby new potatoes chicken thighs olive oil garlic white wine birdseye chili pepper tomatoes flat leaf parsley
Viewed: 39 - Published at: 6 years agoIngredients
- 1 1/2 lbs baby new potatoes
- 1 3/4 lbs chicken thighs, trimmed
- 1/4 cup olive oil
- 6 cloves garlic, chopped
- 2/3 cup dry white wine
- 1 None birdseye chili pepper, seeded and chopped
- 1 can (14 oz) diced tomatoes
- 2 tbsp chopped flat leaf parsley
Method
- Cook the potatoes in a saucepan of simmering salted water for 10-12 mins, until just tender. Drain, halve the potatoes and keep warm.
- Pat the chicken dry with a paper towel. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook the chicken, turning, for 3-5 mins until browned, adding the garlic for the last minute.
- Add the wine and simmer for 1 min. Add the chili pepper and tomato. Season to taste. Bring to a boil. Reduce the heat to low; cover and simmer for 15 mins, until the chicken is cooked through.
- Meanwhile, heat the remaining 3 tbsp oil in a large skillet on high heat. Cook the potatoes for 5-7 mins, stirring, until crisp and golden brown.
- Serve the chicken with the potatoes. Sprinkle with parsley.
