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Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A great looking recipe from USA Weekend

Ingredients Nutrition

Directions

  1. In a flameproof baking casserole, heat the olive oil over medium heat, then cook the chicken thighs, skin side down, until golden brown, about 8 minutes.
  2. Turn the chicken thighs, add the onion and garlic, and cook, stirring, until softened, about 4 minutes. Pour in the white wine and cook until it has nearly all evaporated, about 8 minutes.
  3. Add the potatoes, mushrooms, tomatoes, green and red bell peppers, chiles, and rosemary sprig. Place the chicken thighs on top of the vegetables. Season with salt and pepper, cover, and cook until bubbling, about 30 minutes. Uncover and cook on medium until the potatoes are tender, about 1 hour, checking every 30 minutes. Taste and correct the seasoning and then serve.