Ingredients
Scale
- 8 chicken thighs, skin-on and bone-in
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved
- 1/4 cup chopped fresh parsley for garnish
If you find yourself without fresh herbs, a pinch more of the dried variety will do just fine. And if baby potatoes aren’t at hand, a good old russet, roughly chopped, will work in a pinch—cooking, after all, is about making do with what you have, much like my mum taught me.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3 minutes. This step always reminds me of the early morning light filtering into our kitchen as I helped my mum with breakfast preparations.
- Add the bell peppers and cook for another 2 minutes until they start to soften.
- Stir in the diced tomatoes, tomato paste, and chicken broth. Add the rosemary, thyme, salt, and pepper, bringing the mixture to a simmer. The aroma at this point is a delight, reminiscent of the bubbling stews my mum would make after a long walk through the Devon countryside.
- Return the chicken to the pot, nestling it into the sauce. Add the potatoes, ensuring they are covered by the liquid.
- Cover and simmer on low heat for about 40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving. Enjoy the symphony of flavors, each bite a note in a harmonious culinary melody.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International