PREP TIME
10 mins
COOK TIME
10 mins
SERVINGS
4
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Preparation
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Preheat oven to 350
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On medium high heat add 2 Tbsp of the oil to the pan. Sear chicken thighs until nicely browned on both sides. Set aside.
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Add the mushrooms, onion and remaining oil to the pan. Season with salt and pepper.
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Once the mushrooms are browned and soft, add peppers, fruitons® Seasoned Sun Dried Tomatoes, garlic and herbs. Sautee for 2 minutes and deglaze with white wine, scrapping up all the browned bits.
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Add the potatoes, give it a good stir, return the chicken back into the pan and add the chicken stock.
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Cover the pan and put in oven for 20 minutes.
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Uncover and bake for another 10 minutes until the chicken is browned and potatoes are done.
Ingredients
- 4 Chicken Thighs; Bone in – remove skin, seasoned well with salt and pepper.
- 3 Red potatoes- cubed
- 5 Cipollini onions, or ½ C chopped yellow onion
- 1 C sliced mushroom
- ½ C fruitons® Seasoned Sun Dried Tomatoes
- ½ C sliced Pepperoncini peppers
- 2 garlic cloves
- ½ C white wine
- 3 Tbsp olive oil
- 1 ½ C chicken stock
- 1 Tbsp fresh Parsley minced, or 1 tsp dried
- 1 Tbsp fresh Oregano minced, or 1 tsp dried
- 2 Tsp fresh Thyme leaves, or ½ tsp dried
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