Baked Chicken With Potatoes and Red Onions

• 6 skinless chicken thighs (approx 1lb 2oz)
• 5 tablespoons extra virgin olive oil
• 23 cup dry white wine
• 1 lb new potato, scrubbed and cut into chunks
• 3 red onions, cut into thick wedges
• 1 rosemary sprig
• 12 cup chicken stock or 12 cup vegetable stock
• sea salt and freshly ground black pepper

1. Heat the oven to 400F.
2. Cut the chicken thighs into large chunks.
3. Heat a large flameproof dish and add 3tbsp of the oil.
4. Add the chicken and cook over a medium heat for 4-5mins, turning until lightly browned.
5. Pour in the wine, bring to the boil and allow to simmer for 2mins.
6. Add the remaining oil, the potato chunks and onions.
7. Stir, so all the ingredients are coated in olive oil, pour over the stock.
8. Chop about 1tsp of rosemary spikes then scatter over the dish, adding a little salt and a few grinds of black pepper.
9. Bake uncovered for 20mins, turn the ingredients over and bake for a further 20mins.
10. Add a few sprigs of fresh rosemary to garnish.
11. Serve with a green vegetable such as broccoli, spinach or green beans.

chicken, extra virgin olive oil, white wine, new potato, red onions, rosemary, chicken, salt

Taken from www.food.com/recipe/baked-chicken-with-potatoes-and-red-onions-435542 (may not work)