Ingredients and Weight:
- 8 boneless, skinless chicken thighs (2.5 pounds)
- 1 pound small potatoes
- 3/4 cup chopped onion
- 2 cloves garlic, minced
- 1 (15 ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
1 hour
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken thighs for 2-3 minutes per side until golden brown.
- Transfer chicken thighs to a roasting pan.
- Cut potatoes into small bite-sized pieces. Add potatoes, onion, and garlic to the same skillet and sauté for 5 minutes, or until softened.
- Pour in crushed tomatoes and white wine. Bring to a simmer and cook for 10 minutes, or until sauce has thickened.
- Pour sauce over chicken thighs in the roasting pan.
- Bake for 45-50 minutes, or until chicken is cooked through and potatoes are tender.
- Garnish with chopped basil before serving.
Nutritional Information (per serving):
- Calories: 450
- Protein: 35 grams
- Carbohydrates: 50 grams
- Fat: 20 grams
Dish Characteristics:
- Tender and flavorful chicken thighs
- Crispy potatoes with a tangy sauce
- Aromatic flavors of onion, garlic, and basil
User Comments:
- "Absolutely delicious! The chicken was juicy and the potatoes were crispy on the outside and fluffy on the inside."
- "This dish is a real crowd-pleaser. It's easy to make and always gets rave reviews."
- "The combination of the white wine and crushed tomatoes in the sauce is simply divine."
- "Perfect for a special occasion or just a weeknight meal when you want something a little more special."
- "I would definitely recommend this recipe to anyone who loves chicken and potatoes."
Special Precautions and Tips:
- Use boneless, skinless chicken thighs for faster cooking and more tender results.
- Don't overcook the chicken, otherwise it will become dry.
- If you don't have white wine, you can substitute chicken broth or water.
- For a richer flavor, use a dry red wine instead of white wine.
- Add a pinch of cayenne pepper to the sauce for a bit of heat.
