Chicken Breast With Pepper-Potato Ragout

• 2 tablespoons olive oil
• 4 bone-in skinless chicken breasts
• salt and pepper
• 2 medium red onions, cut in 1-inch pieces
• 2 red bell peppers, ribs & seeds removed, cut in 1-inch pieces
• 1 lb red potatoes, cut in 1-inch pieces
• 1 tablespoon fresh rosemary leaf (optional)
• 12 cup water
• 1 pint grape tomatoes, halved
• 1 cup whole fresh parsley leaves

1. Heat oil in a large deep skillet over medium heat.
2. Season chicken with salt and pepper; cook in skillet, turning to brown all sides, 18 to 20 minutes, transfer to plate.
3. Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper.
4. Toss to combine, scraping any browned bits off bottom of skillet; cover skillet and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes(they will cook further in next step).
5. Return Chicken to skillet; add tomatoes; cover skillet, and cook until chicken is opaque throughout and potatoes are tender,8 to 10 minutes.
6. Transfer chicken to serving plates; stir parsley into vegetables in skillet , serve with chicken.

olive oil, chicken breasts, salt, red onions, red bell peppers, red potatoes, rosemary leaf, water, grape tomatoes, parsley

Taken from www.food.com/recipe/chicken-breast-with-pepper-potato-ragout-142706 (may not work)