Try this hearty dish, easy to prepare and packed full of flavour!
Serves: 4 Preparation time: 20 minutes Cooking time: 40 minutes
6 skinless chicken thigh fillets
450 gr of Rooster potatoes (medium size) cut into 2cm chunks
3/4 red onions cut into thick wedges
1 large rosemary sprig
5 tbsp olive oil
150ml dry white wine
120ml chicken or vegetable stock
Freshly ground black pepper
1 tbsp fennel seeds
1 tbsp thyme.
Heat the oven 200 degrees C/400 F.
Cut the chicken thighs into big chuncks.
Heat a large pan add 3 tbsp of oil add the chicken and cook over medium heat for about 5 minutes turning unitl gets brownish. Pour in the wine, bring to boil and simmer for a couple of minutes. Add the rest of the oil, the potatoes and the onions. Stir well and pout over the stock so all the ingredients are covered.
Chop 1 tsp of rosemary, thyme and the fennel seeds and scatter over the dish and add some salt and ground black pepper.
Bake in the oven for 20 minutes covered. Take out, turn all the ingredients over and cook again for another 20 minutes uncovered.
Garnish with a few pieces of fresh rosemary.
Serve warm with any green veggies of your choice.