Chicken Cacciatore with Red Pepper and Tomatoes Smashed Potatoes Ingredients: Chicken Onion Garlic
Red bell pepper Tomatoes Potatoes
White Wine Rosemary Parsley
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Wash and dry the fresh produce. - Cut the potatoes in large bite-sized pieces. - Slice o and discard the root and stem end of the onion. Halve the onion, then thinly slice. - Remove and discard the stem and seeds of the red pepper. Thinly slice pepper. - Remove and discard the core/stem of the tomato. Roughly chop tomato. - With the flat side of your knife, smash the garlic. Remove and discard the papery skin. Roughly chop garlic. - Strip the rosemary needles o the stem and finely chop. - Pick parsley leaves from stems and roughly chop. - Season the chicken generously with salt and pepper and lay on a paper towel lined plate at room temperature. 2) Sear the chicken: - Heat 1 tablespoon olive oil in a large sauce pan on medium-high until hot. Add chicken, dry side down, and sear until deeply browned, about 5 minutes. Carefully flip and brown opposite side. Remove seared chicken to a plate. 3) Start the braise: - To the pan, add sliced onion and sliced pepper and cook until softened and lightly browned, 3 to 5 minutes. Season with salt and pepper. Add chopped garlic and minced rosemary and cook for 30 seconds, Add white wine and cook until liquid is completely evaporated/reduced. Add chopped tomatoes and season with salt and pepper. Add seared chicken back to the pan, and enough warm water to come halfway up the chicken pieces (depending on juiciness of tomatoes, you may not need any additional water). - Cover pan and transfer to the oven. Cook until chicken is very tender, about 20 minutes. 4) Cook the potatoes: - While the chicken cooks, add to a small sauce pot the diced potatoes and enough cold water to cover them. Season generously with salt and place on high heat. Bring to the boil, then reduce temperature to a simmer. Cook until the potatoes are tender all the way through when pierced with a knife, 10 to 12 minutes. Thoroughly drain. - Wife a fork, smash the cooked potatoes until they are broken down but still chunky. Taste and season with salt and pepper and a glug of olive oil. 5) Finish the dish: - Add chopped parsley to the braise and stir to combine. Divide the smashed potatoes between 2 shallow bowls. Top with the braised chicken and sauce. Enjoy!