Roman Chicken And Pepper Stew

• 2 tbsp olive oil
• 8 None chicken pieces, such as thighs and drumsticks
• 3 cloves garlic, crushed
• 1 cup dry white wine
• 12 oz baby potatoes, halved
• 2 None red peppers, seeded and cut into strips
• 2 None red onions, quartered
• 1/2 cup black olives
• 1/4 cup basil leaves

1. Heat oil in a Dutch oven on medium-high heat. Brown chicken, in batches, for 3 mins each side. Return all chicken pieces to pan with garlic and wine. Cook for 1 min.
2. Add potato, red peppers and onion and reduce heat to low. Cover and cook for 20 mins until potato is almost tender, adding a little more water during cooking if necessary.
3. Add olives and season to taste. Cook 5 mins, until chicken is cooked and potatoes are tender. Sprinkle with basil leaves and serve.

olive oil, chicken, garlic, white wine, baby potatoes, red peppers, red onions, black olives, basil

Taken from recipes-plus.com/api/v2.0/recipes/27890 (may not work)