chicken & bell peppers

1. 8 bone-in skinless chicken thighs
2. 3-4 red, orange or yellow bell peppers
3. 2 cloves diced garlic
4. 16 small new potatoes*
5. olive oil

• Important to use bone-in chicken as it adds flavor to the broth.
• Heat small amount olive oil in Dutch oven
• Brown chicken and set aside
• Quickly sear peppers, then potatoes adding more oil as needed – avoid cooking the peppers. Set aside.
• Gently sauté garlic.

1. ½ bottle sauvignon blanc
2. 2 cans chicken broth
3. 2 tbl. of tomato paste
4. splash of balsamic vinegar
5. kosher salt and ground pepper to taste
6. pinch of red pepper flakes
7. red wine will give richer color/ taste

Clarify the bottom of the Dutch oven with white wine. Add remainder of above ingredients and gently boil to reduce liquid by one third. Adjust stock to taste. Add a drizzle of olive oil, fresh or dried oregano, and fresh parsley and when stock is reduced, return chicken, potatoes and pepper to Dutch oven. Liquid should just cover ingredients.

• Cover tightly at in 375^o oven for about one hour fifteen minutes.
• Serve with a crusty loaf of bread to sop up juices
• Cabernet Sauvignon pairs beautifully

* You can omit potatoes, reduce chicken broth to 1 ½ cans and add an additional drizzle of oil into stock. Serve over cooked linguini.