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Chicken thighs with potatoes and tomatoes
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Chicken with Tomatoes and Potatoes

Prep Time20 minutes
Cook Time3 hours
Course: Entree
Cuisine: Italian
Keyword: chicken thighs

Ingredients

  • 4 chicken thighs
  • 1 tablespoon olive oil
  • 1 onion
  • 2 bell peppers peppers
  • 4 garlic cloves
  • 1 teaspoon capers
  • 2 cups potatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can San Marzano Tomatoes see notes
  • 2 cups chicken broth
  • 1/2 cup white wine Optional
  • fresh thyme, basil or parsley Can use 1 teaspoon dried herbs

Instructions

  • Season chicken breasts with salt.
  • Heat oil in dutch oven or (to brown chicken thighs). Add chicken thighs and brown on each side, 3 to 4 minutes each side. Remove and set aside.
  • Chop peppers and onions (and fennel if using) into large dice or large bite side pieces. Peel garlic. Leave cloves whole.
  • In same dutch oven, add onion, peppers, and saute for five minutes. Add garlic cloves. Saute for one minute.
  • Add chicken thighs. Crush tomatoes with hand and add to chicken. Add chicken broth. You will want enough liquid to cover the chicken by about 3 inches. Add more broth if needed. Add wine. Season again with more salt and pepper. Add in capers and any herbs you want.
  • Cut potatoes into large chunks. I cut medium sized potatoes into quarters and I left skin on.
  • After one hour, add potatoes and continue to cook for another hour. You may need to add more broth at this point.

Slow Cooker

  • You can place everything in a slow cooker, once sauteed on low for four hours.

Notes

I  used a large can of San Marzano Tomatoes. You can replace with  tomato puree, crushed tomatoes.