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.
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
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.