Ingredients
Scale
- 8 boneless, skinless chicken thighs
- sea salt and fresh cracked black pepper
- 2 tablespoons olive oil
- 1 small onion, sliced
- 2 red new potatoes, diced into large chunks
- 8 cloves garlic, peeled and left whole
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 bay leaf
- cooked white rice and peas
Instructions
- Season both sides of the chicken thighs with salt and pepper.
- In a large saucepan, heat olive oil over medium heat. When oil is hot, add all of the chicken pieces, allowing to cook to golden, about 4 to 5 minutes before flipping and browning on the opposite side. When both sides are browned, add the onion slices, potato chunks, and whole peeled garlic cloves. Toss so that all of the ingredients begin to cook down, about 4 minutes more.
- Add the white wine and stir to deglaze the bottom of the pan. Cook until the wine has reduced by half, about 3 minutes.
- Add the chicken stock and bay leaf. Place the lid on the pan, reduce the heat to low, and simmer the mixture for 25 minutes until the potatoes are tender and the chicken is cooked through.
- Use a slotted spoon to transfer the chicken and potatoes to a platter. Discard the bay leaf. Simmer the sauce until thickened, about 4 to 5 minutes.
- Serve with white rice and cooked peas, chicken, and sauce.
Nutrition
- Serving Size: 4