2 lbs boneless skinless chicken thighs
2 tablespoons olive oil (more if needed )
2 tablespoons minced garlic (or 6 cloves)
1 medium onion, diced
1 small yellow pepper medium dice
1 small red pepper medium dice
1lb fingerling potatoes (cut up in 1/3 s)
½ cup pitted black olives
1 bunch basil
1 x can diced tomatoes (28 oz)
1 x cup water
2 tablespoons tomato paste
Sea salt and black pepper to taste
Par boil potatoes in salted water (meaning cook 1/2 way, until firm) drain set aside.
At The Same Time.
In a large dutch oven or casserole dish saute onions, pepper with the olive oil and garlic. Remove. Sear chicken thighs in olive oil in the
same dutch oven, sprinkling with salt and pepper. Remove from heat. Add all remaining ingredients including basil (kind of tear it up) and potatoes.
Give it a good stir. Bake in oven at 350F covered for 60 minutes. (Stir 1/2 way through)
Remove let sit 30 minutes and enjoy.
Tip: if you do not have suitable Dutch Oven. Use a large skillet and transfer everything into a casserole dish.
Serves approximately six (6)