Chicken Cacciatore with Rosemary Potatoes

Ingredients

Quantities are for one portion.

• 50 mlred wine
• 15 mlolive oil
• salt and pepper to taste
• 1onion, diced
• 100 gcanned diced tomatoes
• 200 gpotatoes, diced
• 1sprig fresh rosemary
• 150 gchicken thighs, bone-in
• 2garlic cloves, minced

Method

1. Preheat the oven. Toss the diced potatoes with half the olive oil, the rosemary leaves, salt, and pepper. Roast until golden and tender.
2. Season the chicken thighs with salt and pepper.
3. Heat the remaining olive oil in a pan and sear the chicken until browned on all sides.
4. Add the diced onion and garlic to the pan, cooking until softened.
5. Pour the red wine into the pan, scraping up any browned bits from the bottom.
6. Stir in the diced tomatoes. Cover and simmer gently until the chicken is cooked through and tender.
7. Serve the chicken and rich tomato sauce alongside the hot rosemary potatoes.