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Chicken and Potatoes

I know we have been on this "Plant Based Diet" for the past two months, but there were all these recipes I was working on before I had to do the 180 with our diets. I decided to go back and review all the recipes that I have not posted yet. This is one that I had tested a few times and it was ready to post. This will be the first on many non-veggie recipes - Enjoy


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 and 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.

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