Chicken and Potatoes
Updated: Apr 27
Here is a simple one-pot meal that packed with a lot of flavors.
1 3 to 4 lb chicken cut up
8 to 10 potatoes, medium to small, cut up skins left on
3 large tomatoes, quartered
3 onion, chopped
1 cup of white wine
4 to 6 cloves of garlic sliced
1/2 cup of fresh Italian Parsley, chopped
1/2 stick of butter
1 teaspoon each of fresh chopped Thyme, Tarragon, and Sage
salt and pepper to taste
Place butter in a Dutch oven low heat to melt the butter. Raise heat to medium, season chicken with salt and pepper and brown on all sides in the butter.
Remove chicken from Dutch oven and set aside, now add the onions and cook until golden.
Return chicken to Dutch oven with the balance of the ingredients, with the exception of the parsley. Cover the Dutch oven an simmer over medium heat for about 30 to 40 minutes until chicken is cooked through and the potatoes are soft. Remove from heat and add the parsley.
Transfer from dutch oven to a large bowl and serve.