Chicken Potato Bake

Ingredients:

• 2 tsp. extra virgin olive oil
• 2 tsp. minced garlic
• 1 lb. boneless skinless chicken thighs, cut into 2 inch pieces
• 1/4 cup extra virgin olive oil
• 2 large potatoes, peeled and thickly sliced
• 1 large green bell pepper, cut into wedges
• 1 large red bell pepper, cut into wedges
• 1 1/2 large onions, cut into wedges
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried rubbed sage
• salt and pepper to taste

Directions:

Preheat oven to 400 degrees F.

Heat 2 teaspoons olive oil in a large skillet over medium heat, cook minced garlic until aromatic, about 1 minute, then add the chicken and cook about 2 to 3 minutes. Transfer the garlic and chicken to a baking dish.

Pour the 1/4 cup olive oil into the skillet, and cook the potatoes, turning occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish with the chicken, leaving some of the oil in the skillet.

Stir the peppers and onions into the skillet and cook until they are beginning to soften, about 5 minutes.

Add peppers and onions to the baking dish, cover all with the wine and chicken stock and sprinkle with the oregano, basil, sage, salt, and pepper. Gently stir all together and bake until hot and bubbling, about 20 to 35 minutes.

By Deeli from Richland, WA

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