A reliable weeknight staple that will have everyone smiling and asking for seconds. Super simple, made in one pan and it tastes almost better the next day. It's a versatile dish that packs a punch with the helping hand of sun-dried tomatoes. Serve on a bed of rice or pasta or mop up the juices with a crusty baguette with a light salad, the choice is yours.
Ingredients
- 10 sun-dried tomatoes
- 4 garlic cloves
- 1 tsp black peppercorns
- 3 tbsp tomato paste
- 80ml olive oil
- 500g chicken thighs, cut into pieces
- 600g potatoes, cut into large chunks
- 1 capsicum, cut into slices
- 2 tbsp dried oregano
- 2 bay leaves
- 300ml white wine or chicken stock
Method
- Preheat oven to 200 degrees.
- Place sun-dried tomatoes, garlic, peppercorns, tomato paste and olive oil in a blender and pulse until smooth.
- Place chicken, potatoes and capsicum in a large dutch oven and combine with the sun-dried tomato paste.
- Add in the dried oregano and bay leaves and then pour over wine or chicken stock.
- Place in oven with the lid on and cook for 50 minutes or until the chicken and potato are cooked through.
- Remove lid and continue cooking until the sauce thickens.
- Serve alongside a fresh salad or serve with rice or pasta.
