Chicken Arrabbiata

• 1 1/2 lbs baby new potatoes
• 1 3/4 lbs chicken thighs, trimmed
• 1/4 cup olive oil
• 6 cloves garlic, chopped
• 2/3 cup dry white wine
• 1 None birdseye chili pepper, seeded and chopped
• 1 can (14 oz) diced tomatoes
• 2 tbsp chopped flat leaf parsley

1. Cook the potatoes in a saucepan of simmering salted water for 10-12 mins, until just tender. Drain, halve the potatoes and keep warm.
2. Pat the chicken dry with a paper towel. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook the chicken, turning, for 3-5 mins until browned, adding the garlic for the last minute.
3. Add the wine and simmer for 1 min. Add the chili pepper and tomato. Season to taste. Bring to a boil. Reduce the heat to low; cover and simmer for 15 mins, until the chicken is cooked through.
4. Meanwhile, heat the remaining 3 tbsp oil in a large skillet on high heat. Cook the potatoes for 5-7 mins, stirring, until crisp and golden brown.
5. Serve the chicken with the potatoes. Sprinkle with parsley.

baby new potatoes, chicken thighs, olive oil, garlic, white wine, birdseye chili pepper, tomatoes, flat leaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/27553 (may not work)