Roasted chicken with red peppers and potatoes

Easy to make but extremely tasty with a cremy texture. Roasted chicken thighs with red peppers and potatoes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Warm up a couple of spoon of olive in a pan and ease down the chicken thighs. Keep the temperature quite high and roast the thighs for 5 minutes each side. They need to become a little brown.

Step 2

Poor the white wine and when its alcoholic part evaporated, slow down the heat.

Step 3

Clean and slice both red pepper and potatoes. Try to make the slices more or less the same size.

Step 4

Put the red peppers and potatoes in the pan, and add a couple of spoon of hot water.

Step 5

Add salt, pepper and rosemary and stir. Cover now the pan and let the chicken thighs and the vegetables roast for about 45 minutes. The cooking time may be different depending on how big the chicken thighs are. Remember to add a spoon of water every time you see the pan getting too dry. It always has to be about a half centimeter of liquids in the pan.